Bring the vegetable stock to the boil. Stir in the polenta and simmer for a few minutes. Grate and stir in the cheese until it is melted with the polenta. Season the polenta with freshly grated nutmeg, salt and pepper.
Spread polenta on a piece of baking paper approx. 2 cm thick and leave to cool completely.
Finely dice the apples. Chop the onions and ginger. Add the rosemary and mustard seeds. Mix with sugar and simmer. Place in a saucepan and bring to the boil. Deglaze with the port and then add apple vinegar and lemon juice. Reduce the chutney for about 30 minutes until the liquid has evaporated. Put aside and leave to cool.
Cut the polenta’ into rounds. Heat some oil in a frying pan and fry the disks crispy on both sides.
Serve with apple chutney and fresh rosemary.