|Polenta in Bloody Mary sauce, topped with a stuffed mushroom|
1 shot vodka
Fish-free Worcester sauce
1. Cube the polenta into 2cm pieces and brown the outsides in olive oil in a frying pan over a medium heat for about 3 minutes.
2. Push the polenta to the edges of the pan and add the chilli and peppercorns to the centre. Fry for about a minute.
3. Add the tin of tomatoes and the vodka, and about a tablespoon of fish-free Worcester sauce.
4. Simmer for about 10 minutes. Add more fish-free Worcester sauce to tast if necessary, and serve immediately.