A rustic dish which evokes autumn perfectly
Add the boiling water to the polenta in bowl. Add 2 teaspoons of salt. Whisk. Leave to stand for 8 minutes
Stir in the Ricotta and thyme leaves, and season
Slice some of the bigger mushrooms so that they cook at the same rate.
Heat the butter in a pan, and fry the onion until soft, then add the mushrooms, tarragon and seasoning.
Add the rapeseed oil to a frying pan with the water, bring to the boil. Season and add the chard leaves. Cook for 2 minutes. (In retrospect I would have chopped up the stalks and cooked these for 5 minutes before adding the leaves)
Place a large spoonful of the polenta into the centre of the plate. Lay the chard next to it, then top with the mushroom and tarragon mix.