Creamy polenta with caramelised onions and mushrooms

1 In a large frying pan heat the oil and add the onions. Cook them gently, turning frequently. When they start to brown a little and stick to the bottom of the pan, add the salt and sugar and mix in. Continue turning them often. They should be going brown not black, so adjust the temperature accordingly.

2 Heat the stock in a large saucepan, when boiling sprinkle in the polenta (like a fine drizzle), whisking it with a whisk until it is all incorporated. Continue whisking until the mixture thickens then change to a wooden spoon. If you stand at the stove you can stir both the onions and the polenta frequently. Cook both the onions and polenta for around 20 minutes, until the onions are a rich caramely brown and the polenta is thick and fluffy and pulls away from the side of the pan when stirred.

3 Push the onions to one side of the frying pan and pile in the sliced mushrooms, add a sprinkle of water and cook them in the caramely pan till soft.

4 Stir the parmesan cheese into the polenta, then you can either pile the polenta onto plates and top with mushrooms and caramelised onions, or fold the onions and mushrooms through the polenta. Add a little more shaved parmesan to garnish.

5 If cooked polenta is not being used immediately, pour it into a shallow greased pan and smooth over the surface. When completely cold it will set and can be fried in slices with a little cooking spray.