Chilli Polenta Cakes with Mushrooms and Spinach

This has a bit of the ‘wow’ factor about it, and everyone loves it: crisp polenta ‘cakes’ with chilli jam, stacked up on tender spinach leaves, served with tender fried red onions, wild mushrooms and asparagus. It’s a lovely way to celebrate the first of the summer’s asparagus. I use store-bought chilli relish and instant polenta, which both taste great and save a lot of time. In fact, I often make up the whole packet of polenta, as the polenta cakes freeze very well either before or after