1. place the stock and saffron in a pan and bring to the boil. Add the polenta and stir until smooth, allow to bubble for 1 minute. 2. Add the spring onions, cardamom and sweetcorn and stir well. Cook for a further 2 - 3 min and turn out into a loose bottomed 8 inch cake tin. Leave to stand for 10 minute. 3. While the polenta is standing spray a pan with oil and fry the mushroom with the chilli. 4. Serve a wedge of polenta topped with the chilli mushrooms and 1 tbsp of yoghurt. ---------------------------------------------------------------------------
Nutrition
Ingredients
