Instructions: Put the 300ml (1/2 pint) of stock and the wine into a deep, heavy bottomed pot and add the onions, garlic, sundried tomatoes, olives and chilli.

Cover, bring to the boil and simmer briskly for 5-7 minutes and then uncover and continue simmering until the onions are tender and the liquid greatly reduced. Stir in the spring onions, and continue simmering briskly until the liquid is just about gone.

Add the remaining stock, season with salt and pepper and bring to just below the boil. Wear an oven glove on your stirring hand because the mixture will bubble volcanically. Pour in the polenta, in a steady stream, whisking with a wire whisk, as you do so. When it gets thick change to a long handled wooden spoon. Keep stirring and cooking for about 5 minutes, until smooth and cooked. Stir in the chopped parsley and serve with the Aubergine Bean Stew.

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