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In a measuring jug cover the porcini with 250ml boiled water from the kettle, stir in the yeast extract and set aside for at least 15 mins
Meanwhile place the lentils in a large pan of cold water, simmer until tender, then drain
Make the polenta – in a medium pan cover the polenta with 500ml water. Bring to a simmer, whisking regularly until thickened and it comes away from the side of the pan. Add a little water as you go if needed to stop the pan drying out. Whisk in a little butter, Parmesan and season to taste
Sweat the shallots in a good glug of oil over a medium heat until softened. Stir in the tomato puree and the flour. Cook out for 3-4 mins. Add the wine and continue to cook until the liquid in the pan is very thick. Little by little add the liquid from the mushrooms into the pan, stirring over a medium heat as you do. Finely chop the now hydrated porcini mushrooms and stir them into the pan also. Stir in the lentils and season to taste
Meanwhile colour the fresh mushrooms in a little oil over a medium-high heat. Add a little butter and thyme to the pan, turn off the heat and stir half the parsley
Spoon the polenta into bowls and top with the lentil mixture, fried mushrooms, extra parsley and Parmesan