Polenta: Bring stock to a boil. Add the corn meal and a pinch of salt and white pepper. Lower the heat and whisk constantly until rich and thickened. Set aside and reserve. If it thickens more as it sits add some more stock –at the end– just before serving. Fold in the cheese and parsley and taste for salt and pepper.

Mushroom Ragout: Heat oil. Add the shallots and garlic – don’t brown. Add the mushrooms and sweat. Add the paste and mix. Add the wines, vinegar and tomatoes, and reduce fully. Add the stocks and salt and pepper. Reduce until thick.

For the grilled calamari: 6 jumbo tubes calamari, Olive oil and mixed herbs. Grill to order.

To assemble the dish: Spoon the polenta in to the bowls hot and soft. Cover with the mushroom ragout. Top with the grilled calamari. Garnish with parsley.