Mushroom and White Bean Cassoulet with Mustard Polenta

1. In a large pan, add the olive oil and leek and fry for 6-7 minutes until very soft. 
2. Add the garlic, celery and carrots and fry for 5-6 minutes
3. Now add the herbs, tomatoes and mushrooms. Stir to combine
4. Add the beans, stock, balsamic, salt and pepper and simmer gently for 25 minutes 
5. Finally add the spinach and allow to wilt in. 

To make the croutons; 

1. Preheat the oven to 180c 
2. Slice the bread in to large squares – I chopped them into aprox 1inch squares. 
3. Drizzle some olive oil onto a large baking tray. Add the bread and move around to coat the bottom well. 
4. Add a big pinch of salt and pepper and drizzle a little more olive oil onto the top. 
5. Transfer to the oven and cook for 5 minutes. Flip then return to the oven for 5-10 minutes. Be careful not to burn them. 
6. Allow to cool. 

1. To make the polenta; 
2. Add the water to a saucepan, bring to the boil. 
3. Slowly add in the polenta in a steady stream. Stir continuously for 1 minute. Turn off the heat.
4. Allow to cool a little 
5. Add the polenta and all the other ingredients to a food processor and blitz smooth and creamy consistency.