Ingredients

• 1.2 litres/2 pints milk
• 225g/8oz instant polenta or maize meal
• 1 egg yolk
• 100g/4oz fresh Parmesan, grated
• 175g/6oz butter
• good pinch saffron strands
• 4 tsp cornflour
• 675g/1½lb mixed mushrooms, roughly chopped
• 150ml/¼ pint double cream
•   seasoning

Method

1. Place the milk in a large pan and bring to the boil. Gradually sprinkle in the polenta, stirring quickly and continuously to prevent lumps forming. Reduce the heat and cook for 5 minutes, stirring constantly, until the polenta is thick and comes away from the sides.
2. Remove the pan from the heat and beat in the egg yolk, Parmesan and 50g/2oz of the butter, then season well. Pour the polenta into a greased shallow 30x20cm/12x8in baking tin and spread out with a spoon.
3. Mix the saffron with one tablespoon of boiling water and leave to soak. Blend the cornflour with one tablespoon of water. Melt the remaining butter in a frying pan, add the mushrooms and fry for 3 minutes, then remove from the pan with a slotted spoon. Stir the saffron, cornflour and cream into the juices. Season, then remove the pan from the heat.
4. To serve: Preheat the grill to moderate and cook the polenta until it just turns golden. Arrange the mushrooms on top of the polenta. Cut into 12 squares then cut in half diagonally to make 24 triangles. Spoon a little sauce over each and serve warm.

Notes