2tbs olive oil

1 onion

500g sliced mushrooms

3 cloves garlic

some oregano

2 tbs passata

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

Heat olive oil in frying pan

Saute onion for 3 minutes

Add sliced mushrooms and cook for 5 mins

Add garlic, oregano and passata 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