Porcini Polenta

Perfect for winter, I served this warm with steak and veggies. You could also set it by chilling overnight and grill wedges as a side dish. First pour in 500g freshly boiled water from the kettle (faster than waiting for the Thermomix to boil it!) then add 100g polenta and crumble in 3 or 4 dried porcini mushrooms. You can add more or less according to your tatse. Then add 2 tsp Tenina's delicious chicken stock powder, or 1/2 stock cube and set to cook for 30 minutes, 100 degrees speed 2. After about 10 minutes add 1/4 cup milk and continue cooking. Pour into your thermo server until needed, or chill in a lined container overnight then cut into slices and fry/grill before serving.