The idea for this rich, complex dish comes from an excellent restaurant in Phoenix called Cowboy Ciao. Buy ready-made polenta that comes in a roll. The mushrooms are left whole or torn into large chunks.

Polenta:

2 tablespoons olive oil

8 slices ready-made polenta

Sauce:

2 tablespoons olive oil

1 pound (500 grams) mixed mushrooms (brown, honey, shiitake and oyster)

1 tablespoon chopped garlic

1 tablespoon ancho chili powder

1 cup tomato purée (fresh or jarred)

1 cup whipping cream

Salt and freshly ground pepper

Topping:

1 avocado, finely chopped

1 tomato, finely chopped

1 tablespoon lime juice

½ cup crumbled goat cheese

¼ cup torn coriander leaves

Heat 2 tablespoons olive oil in a large non-stick skillet over medium heat. Add polenta and cook for 5 to 8 minutes a side or until browned. Keep warm.

Heat olive oil in a large skillet over high heat. Add all mushrooms and sauté for 2 to 3 minutes or until mushrooms start to exude their juice. Add garlic and chili powder and stir together. Stir in tomato puree and bring to boil, stirring. Add cream and bring back to boil.

Turn heat to medium and reduce liquid for 2 minutes or until slightly thickened. Season with salt and pepper to taste.

Divide polenta slices between 4 plates. Spoon sauce over polenta slices.

Combine avocado and tomato and toss with lime juice. Season lightly with salt and crumble in goat cheese. Top each portion with avocado mixture and coriander leaves. Serves 4.