Jack Stein served up a tasty creamy polenta with mushrooms on Steph’s Packed Lunch.

The ingredients for the polenta are: 500g whole milk, 500g double cream, 5g sea salt, 100g polenta, 50g unsalted butter and 50g Parmesan or vegetarian hard cheese.

For the mushrooms: 50g dried porcini mushrooms, 10ml balsamic vinegar, 5ml soy sauce, 100g Assorted mushrooms, 50g butter, 1 tsp thyme leaves, 2 cloves garlic, 100ml chicken or vegetable stock, Salt and pepper, 1 lemon, juiced and 2 tbsp chives, chopped.

See recipes by Jack in his book titled: Jack Stein’s World on a Plate: Local produce, world flavours, exciting food available from Amazon now.