Instructions: Place the polenta and stock in a large saucepan and bring slowly to the boil, stirring all the time to keep the mixture smooth and to prevent it going lumpy. When it comes to the boil, turn the heat down low and cook at a slow simmer for 1-12 minutes, stirring occasionally.

Once the polenta is tender, beat in the butter or margarine until well amalgamated. Season to taste with the spices, then spoon in to a shallow, buttered ovenproof dish and smooth the top. Leave to cool. If you are making this ahead of time, place in the refrigerator.

Heat the oil in a pan, add the onion, cover with a lid and soften over a very low heat for 6-8 minutes. When soft, toss in the mushrooms and the herbs, cover and steam gently for 5 minutes, stirring occasionally.

Add the tomatoes, stir well and heat through. Simmer gently for 5 minutes, then add the raisins.

Sprinkle the polenta with the grated cheese, then spoon the vegetables over the top. Bake in the oven at 180C/350F/gas 4 for 30 minutes.

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