Rocket Polenta Wedges

Oil 19cm x 29cm rectangular slice pan; line base and long sides with baking paper, extending paper 2cm above edge of pan.

Heat butter in medium saucepan; cook leek and garlic, stirring, until leek is soft.

Gradually stir in flour and polenta; cook, stirring, 1 minute. Remove pan from heat; gradually add milk. Return to heat; cook, stirring, until mixture boils and thickens. Remove from heat; stir in lightly beaten egg yolks, cheese and rocket.

Transfer mixture to large bowl.

Preheat oven to hot. Beat egg whites in small bowl with electric mixer until soft peaks form; fold into polenta mixture in two batches.

Spread into prepared pan; bake, uncovered, in hot oven about 12 minutes or until browned.

Turn onto board; cut into wedges.