Quick Polenta Supper

Now I'm not saying this is gourmet, but holy smokes it's delicious. Since going to Tuscany last summer I'm in love with maize. It's quick but will require making part of it the day before.

Here's what you need for two:

1/4 cup of polenta

1 cup of vegetable or chicken stock

1/4 cup of grated parmesan

4 rashers of streaky bacon (I prefer mine smoked)

A bag of washed spinach

Handful of pumpkin seeds

Block of crumbly goats cheese.

Bring the stock to the boil and steadily pour in the polenta, stir like mad to stop any lumps forming, I actually use a whisk to start off with. Once you've been stirring for about 5 minutes you can let it cook, giving it the odd stir. It will need to cook for about 10 minutes. When it's done take it off the heat, stir in the parmesan and stir in any seasoning you feel it needs. Spread it out into a non-stick rectangular tin until it is about an inch thick. Leave it in the fridge over night to set.

When you're ready to eat, chop up the bacon and fry until crispy, remove from the pan but leave the oil in. Cut up the polenta into cubes and add to the frying pan. Be gentle with them and turn them to brown. They will only need a couple of minutes on each side.

Whilst the polenta is frying steam or boil your spinach, whichever you prefer, but it only needs a couple of minutes too.

When your polenta looks done remove from pan and add the pumpkin seeds. Begin to assemble in a jumble the polenta, spinach and bacon and crumble some of the goat's cheese in. Once the pumpkin seeds are popping and getting nicely toasted take straight out of the pan and sprinkle on top.

This is just about one for the most comforting things you can have. So much texture and the flavours make you feel like it's ok that it's January.