2 tbsp rapeseed or olive oil
Large knob of butter
650g mushrooms, thickly sliced
1 large garlic clove, finely chopped
Few sprigs of thyme, leaves only, chopped
150ml red wine
150ml vegetable or mushroom stock
Sea salt and freshly ground black pepper
400ml milk
1 bay leaf
Sprig of thyme
A few peppercorns
½ onion and/or 2 garlic cloves, bashed
150g quick-cook polenta
20g butter
1 tsp finely chopped rosemary
20g parmesan, hard goat’s cheese or other well-flavoured hard cheese, finely grated
Trickle of top-notch olive oil
Extra parmesan or other hard cheese, shaved