Grilled mushrooms with vegetables and polenta

Ingredients:

For the mushroom topping:

300 g mixed oyster mushrooms and shiitake
250 g button mushrooms
4-5 bell peppers
green spice
garlic
olive oil, salt and pepper

For the polenta:

200 g of cornmeal
1 litre vegetable stock

For the puree:

400 g green peas (frozen)
chives

Preparation:
Chop the vegetables into large pieces and quarter the mushrooms. Add the seasoning mix and grill, taking care not to overcook.

Prepare the polenta a day or several hours in advance. Cook the cornmeal in vegetable stock like porridge, then pour into a cake tin to set. Once cool, place in the fridge. Before serving, cut into the desired shape and fry in a hot,
non-stick pan.

To prepare the pea purée, steam the peas, season with salt, then pass through a sieve. Sprinkle with chopped fresh chives.