CHINESE SPINACH POLENTA WEDGES

30g butter
6 green onions, finely chopped
125g Chinese spinach, chopped
2 cloves garlic, crushed
1/3 cup plain flour
2 tablespoons polenta
1 cup milk
2 eggs, separated
1/4 cup coarsely grated parmesan cheese

Oil 19cm x 29cm rectangular slice pan. Line with baking paper, extending paper 2cm over edge of long sides of pan. Heat butter in medium pan, cook onions, spinach and garlic, stirring, until soft. Stir in flour and polenta, stir over heat 1 minute. Remove from heat, gradually stir in milk. Return to heat, cook, stirring, until mixture boils and thickens.