For the polenta:
12 kaffir lime leaves, deveined and finely sliced
250g instant polenta
peel of 1 preserved lime or lemon, finely chopped
100g freshly grated parmesan
100g butter, diced
For the mushrooms:
600g assorted mushrooms, including a few porcini soaked in 1?2 cup water
30g butter
salt and freshly ground black pepper
juice of 1?2 a lemon
5 tablespoons flat-leafed parsley, chopped
For the goat?s cheese:
1 soft goat's cheese (Meadowcroft or Kapiti's Saint Maure)
1/2 cup flour
1 egg, beaten
1/2 cup panko breadcrumbs
3 tablespoons olive oil
1 tablespoon butter

For the polenta:
Bring a litre of well-salted water to the boil with the kaffir lime leaves. Pour in the polenta, reduce to a simmer and stir constantly for 2-3 minutes. Remove from the heat and mix in the peel, parmesan and butter, stirring until the butter has melted. Allow to cool.

Transfer to a double layer of foil, and make a roll or block, about 30cm long. Wrap and refrigerate.

Cut into 1.5cm toasts as required then fry in a buttered pan until golden and crisp on each side.

For the mushrooms:
Slice the larger mushrooms, quarter the button ones and leave any Asian mushrooms whole. Reserve the water from the porcini.

Sauté the mushrooms in a generous knob of butter (or half butter, half oil). Start with the heavier mushrooms and add the lightest, Asian mushrooms last as they need less time. Season well. Do not overcook ? 3-5 minutes will do. Add the porcini water, lemon juice and the chopped parsley.

For the goat?s cheese:
Cut the cheese into 1cm-thick slices. Dip in the flour, beaten egg then the panko crumbs. Heat the oil and butter in a frying pan, and fry over a gentle heat. Serve immediately as the cheese must be warm.

Place a slice of polenta on each plate, top with a generous spoonful of the mushrooms and place the goat's cheese on top. Scatter chopped parsley over with an optional drizzle of lemon infused oil.