Ingredients
(Serves 4)

For the polenta

1litre water
200g good mazie polenta
100g butter
100g Parmesan
Salt and Pepper

For the Cèpe Stew

30g red onion, finely sliced
5g red chilli, finely sliced
1 clove garlic, finely sliced
10 small sprigs of thyme, picked
9tbs good olive oil
200g cèpes, cleaned and sliced into ¼ inch slices
15g dry cèpes, soaked in a 100ml of warm water
500g of tomato passata
20g flat parsley, chopped
30g shaved Parmesan

Method

Bring the water to a boil in a saucepan and add a teaspoonful of salt, turn the heat down and pour in the polenta flour. Whisk until completely smooth. Let the polenta cook gently on a low heat for about 45 minutes, stirring occasionally. Finish off by stirring in half the butter and Parmesan and season with salt and pepper. Softly sweat the onions, chilli, garlic and thyme in seven teaspoonfuls of good olive oil. After 8 minutes add the fresh cèpes and cook for three to four minutes. Now add the cèpes stock and reduce the liquor down until almost evaporated. Add the tomato passata and half the chopped parsley, stir into the mix and season. Cover with a lid and leave to simmer slowly for 10 minutes. Remove lid and check the seasoning. Divide the polenta between four plates, spoon the cèpes onto the plates and finish with the rest of the chopped parsley, shaved Parmesan and Olive oil.

Andrew Parkinson, executive chef from Fifteen London.

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