(Serves four)

1 tbsp olive oil
1 onion, finely chopped
600 ml milk
90 g polenta
Salt and pepper
4 eggs, beaten
150 g grated mature cheddar cheese
1 tbsp chopped parsley
Tomato slices and parsley sprigs to decorate

Preheat the oven to 190ºC andgenerously butter a shallow 1.5- litre baking dish.

Heat the oil in a pan and fry the onion until soft. Add the milk and gradually whisk in the polenta in a thin steady stream, then add half a teaspoon of salt. Bring slowly to the boil, stirring all the time, lower the heat and still stirring let it bubble until thick.

Allow it to cool for a few minutes, then add the eggs one at a time, beating well between each addition. Stir in three-quarters of the cheese and the chopped parsley and season with pepper.

Pour the mixture into the dish, sprinkle the top with the remaining cheese and bake for about 30 minutes until set. It will rise up quite dramatically and then quickly deflate when it comes out of the oven. Garnish with tomato slices and sprigs of parsley. Spoon it on to warm plates, top with an (optional) pat of butter and serve.