Tuscan-style baked polenta

Place the dried mushrooms in a small saucepan and add 250 ml (9 fl oz) of the milk. Bring just to the boil, then remove from the heat and set aside to soak.

Heat the oil and butter in a wide saucepan over a moderate heat. Add the celery and cook gently, stirring occasionally, for 3–4 minutes or until softened. Raise the heat, add the mushrooms and cook, stirring, for about 3 minutes or until softened.

Add the flour and cook, stirring, for 2 minutes. Gradually mix in the remaining 150 ml (5 fl oz) milk and cook, stirring well, until the mixture just comes to the boil and thickens.

Strain the milk from the porcini mushrooms and add it to the mushroom and celery sauce. Bring back to the boil, stirring. Coarsely chop the porcini and add to the pan. Simmer for 2 minutes, then add the lemon juice and season with salt and pepper to taste.

Pour the mushroom sauce into a shallow ovenproof dish and spread out in an even layer. Scatter the borlotti beans on top. Set aside.

Preheat the oven to 200°C (400°F, gas mark 6). In a heavy-based saucepan, cook the polenta in 750 ml (1¼ pints) boiling water, or according to the packet instructions, until it is thick. Remove from the heat and briskly stir in the eggs and about half of the grated Parmesan. Season with salt and pepper to taste.

Pour the polenta mixture over the mushrooms and beans. Sprinkle the remaining Parmesan cheese over the top. Bake for about 20 minutes or until the filling is bubbling and the top is lightly browned. Serve hot.