Simon Rimmer served up tasty polenta with ricotta and mushrooms on Sunday Brunch.

The ingredients are: 250g polenta, 600ml water, 200ml cream, 100g parmesan, 50g butter, 400g chestnut mushrooms, chopped coarsely, 100g butter, zest n juice, 500g drained ricotta, zest 1 lemon, salt and cracked black pepper and more parmesan to grate.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.