Pour the milk into a large pan and add a pinch of salt and pepper. Set the pan on a low heat and pop on a lid so it comes up to a bubble. Take care not to let the milk boil.

While the milk is warming, tear the portobello and chestnut mushrooms into pieces, leaving any smaller ones whole. Peel and grate or crush the garlic. Halve the chilli, flicking out the seeds if you prefer less heat, and finely chop it. Fill and boil your kettle.

Warm a large frying pan on a medium heat and add 1 tbsp olive oil. Add the mushrooms, garlic and chilli with a pinch of salt and fry for 8-10 mins till softened and juicy, stirring regularly.

While the mushrooms cook, check the milk. It should be nearly boiling. Pour 300ml hot water from the kettle into the milk pan. Trickle in the polenta, whisking to smooth out any lumps. Cover with a lid, and cook the polenta on a low heat for 6 mins, stirring regularly.

Finely grate the cheddar. Finely grate the zest from the lemon and cut it into quarters. Pick and chop the thyme leaves. When the mushrooms have cooked fro 8-10 mins, add the baby leaf spinach to the pan and stir to wilt it. Add most of the thyme and squeeze in 2 of lemon wedges. Taste and add more salt or pepper if needed.

When the polenta has thickened, stir in the cheddar and lemon zest. Taste and add more salt or pepper if needed. Spoon the polenta into 2 warm bowls and top with the mushrooms. Garnish with the remaining thyme to serve.