Mushroom Ragu with Creamy Polenta

mains

Ingredients

  • 2tbs olive oil

  • 1 onion

  • 500g sliced mushrooms

  • 3 cloves garlic

  • some oregano

  • 2 tbs diced tomatoes

  • 400g diced tomatoes

  • 2 tsp balsamic vinegar

  • 1/2 cup water

  • 2 cups milk

  • 2 cups water

  • 1 cup polenta

  • 1 cup cheese

  • 50g margarine

Directions

  • Heat olive oil in frying pan

  • Saute onion for 3 minutes

  • Add sliced mushrooms and cook for 5 mins

  • Add garlic, oregano and diced tomatoes and cook until fragnant

  • 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.

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

  • Add polenta in a slow and steady stream, whisking constantly

  • Reduce to low-medium heat and cook for 4 mins

  • Add cheese and margarine, cook for 1 min