Method:
1 Preheat the oven to 200°C fan forced.
2 Heat oil in a saucepan over a medium heat, sauté the onion, cabbage and mushrooms until soft, season with salt and pepper. Stir in the stock and polenta, cook, stirring often 5-6 minutes or until soup thickens.
3 Place the sourdough on a baking tray lined with baking paper and grate over the cheese. Place in the oven for 4-5 minutes until cheese has melted.
4 Spoon the soup into bowls, season to taste and top with the toasted bread to serve.
