Ingredients

Steps

• Bring the stock to the boil in a large pan over medium heat.
• Add the crushed garlic, thyme, salt, and pepper to the stock.
• Simmer for 3 minutes to infuse then remove and discard the thyme bundle and garlic.
• Whisk in the polenta and stir constantly for 3 minutes until thickened.
• Stir in the butter until fully combined.
• Add the chopped rocket leaves to the mixture.
• Stir in the cubed Gorgonzola and lemon juice.
• Serve warm as a side or main.