Miso mushrooms with Cheddar polenta

To make the polenta (100 g), bring 300ml of whole milk (300 ml) and 300ml of water (300 ml) to the boil over medium heat in a saucepan. Once boiling reduce the heat and add in the vegetable stock cube (1 cube).

You will need a whisk. Whisking constantly gradually add in the polenta (100 g). Bring to a simmer, reduce the heat to low and cover the pan. Cook, whisking every 10-15 minutes until thickened and is no longer gritty. This will take 30-35 minutes.

Remove from the heat and stir in the grated mature cheddar cheese (100 g) until melted. Season to taste with Sea salt. If your polenta (100 g) becomes too thick you can loosen it up again with a splash of milk (300 ml) or water (300 ml).

Place a heavy frying pan over high heat and add in the olive oil (1 tbsp). Once the pan is HOT add in the quartered mushrooms (500 g) and cook. You want to brown the mushrooms to create the Maillard Reaction this is very important to develop that true umami flavour. Partway through cooking the mushrooms add in the butter (20 g), this will add flavour and also help with browning. Remove from the pan and set to one side.

Place the frying pan back over medium heat and add in the diced onion (1 onion) and cook until soft. Next, add in the garlic (2 garlic), this can be crushed or finely diced. You can buy a garlic press here. Cook for 2-3 minutes stirring occasionally.

Add the cooked mushrooms (500 g) back to the pan including any of the juice that may have come from the mushrooms while resting, followed by the miso paste (2 tsp) and soy sauce (1 tbsp). Cook for 5 minutes over low-medium heat.

Finish by adding a grind of black pepper or/and a light sprinkle of chilli flakes followed by 2 tablespoons of water (300 ml) to create a little bit of sauce. cook for one minute.

To serve place the cheesy polenta (100 g) into a bowl or plate followed by a generous helping of mushrooms (500 g). Top it with a good sprinkle of freshly sliced spring onions (1 onion).