Mushroom Ragu with Creamy Polenta

• 2tbs olive oil

Heat olive oil in frying pan

• 1 onion

Saute onion for 3 minutes

• 500g sliced mushrooms

Add sliced mushrooms and cook for 5 mins

• 3 cloves garlic
• some oregano
• 2 tbs passata

Add garlic, oregano and passata and cook until fragnant

• 400g diced tomatoes
• 2 tsp balsamic vinegar
• 1/2 cup water

Add diced tomatoes, balsamic vinegar and water.

Bring to the boil and then reduce heat and allow to simmer for 5 mins, until sauce thickens.

• 2 cups milk
• 2 cups water

To make the polenta, place milk and water in saucepan, bring to the boil

• 1 cup polenta

Add polenta in a slow and steady stream, whisking constantly

Reduce to low-medium heat and cook for 4 mins

• 1 cup cheese
• 50g margarine

Add cheese and margarine, cook for 1 min