250g easy cook polenta

600ml water

200ml cream

100g parmesan

50g butter

400g chestnut mushrooms, chopped coarsely

100g butter

zest n juice

200g drained ricotta

zest 1 lemon

salt and cracked black pepper

more parmesan to grate


1. Polenta – bring the water to the boil.

2. Add polenta, stir for 5 minutes. Add cream, butter, parmesan.

3. Spoon into a greased baking tin - the polenta needs to be about 25-30mm deep.

4. Cool completely.

5. When cold cut into pieces about 75-100mm long. Fry in butter until golden on all sides.

6. Fry the mush in butter for 5 minutes. Add lemon.

7. Ricotta, whisk until fluffy and add the salt & pepper.

8. Serve polenta, topped with ricotta and mushrooms and topped with lots of parmesan.