Polenta with mushroom ragu

Method

For the ragu, heat olive oil in a large pan and sauté the onion until softened, then add garlic and mushrooms, cooking until golden. Stir in tomato puree and thyme, then deglaze with red wine and simmer for 2-3 minutes. Add the passata and simmer gently for 20-25 minutes until rich and thickened, seasoning to taste. Meanwhile, bring the milk and stock to a gentle boil, then slowly whisk in the polenta whilst stirring constantly to avoid lumps. Continue stirring for 30-40 minutes until the polenta is creamy and pulls away from the pan sides. Stir in the butter and Parmesan, season well, then divide between bowls and top generously with the mushroom ragu.