1

In a large frying pan, bring 800g Beef & Root Vegetable Stew to a boil over a medium-high heat. Stir in 12 frozen pearl onions (or use small shallots), reduce the heat to medium and cook for 10-12 minutes, stirring, until you have a thick gravy.

2

Meanwhile, in a medium pan, bring 825ml water and ½ teaspoon salt to the boil. Gradually whisk in 120g polenta. Reduce the heat to low and cook for 3 minutes, stirring, until the polenta thickens.

3

Stir in the cheese, then divide the polenta between bowls. Top with the beef, garnish with 2 tablespoons chopped fresh flat-leaf parsley and serve.