Creamy polenta with mushrooms

In a medium saucepan bring water and salt to the boil. Add polenta in a constant stream whisking vigorously until the mixture starts to the boil, continue whisking for 2-3 minutes then switch with a wooden spoon. When porridge consistency cover with lid and cook on a very low heat stirring frequently. Cook for 30 minutes.

Meanwhile in a large fry pan over medium heat sauté onions and mushrooms; season with salt and pepper, cook for about 5 minutes, add sage, madeira, veal stock, butter and roast capsicum; reduce.

Once polenta is cooked stir butter and parmesan, spoon onto serving plate, top with mushrooms, parsley, shaved parmesan and pepper.