"Recipe for Polenta Cakes with caramelised onion chutney adjusted to use 3-4 tablespoons of chutney instead of jars. Ingredients: 750ml vegetable stock, 250ml whole milk, 175g polenta (quick-cook), 50g butter, 75g Parmesan finely grated, 3-4 tablespoons caramelised onion chutney, 1 tbsp fresh thyme leaves, sea salt and black pepper, 2-3 tbsp olive oil for frying. For crispy shallots: 2 large shallots thinly sliced, 3 tbsp plain flour, vegetable oil for frying, sea salt. Method as previously described."