1.2 litres/2 pints chicken or vegetable stock
50g/2oz unsalted butter
200g/7oz fine polenta
250g/9oz Parmesan shavings, plus extra to garnish
4 tablespoons chopped mixed flat-leaf parsley and basil
100g/3 1/2oz wild mushrooms
Heat stock and half the butter in a heavy-based pan. Bring to boil then reduce heat until simmering. Season. Slowly pour in polenta in a thin, steady stream, stirring vigorously with a wooden spoon.
Stirring constantly, simmer on the lowest heat until mixture is thick and comes away from sides of pan. This will take from five to 45 minutes, depending on the type of polenta. Beat in Parmesan with three tablespoons of the mixed herbs. Season and keep warm.
Heat remaining butter in a frying pan. Tip in mushrooms and season. Sauté for a couple of minutes until tender. Divide the polenta between two warmed wide-rimmed bowls and spoon on the mushrooms. Garnish with remaining herbs and Parmesan shavings. Serve at once.