Mushroom ragout with polenta

This is from River Cottage Veg. The picture in the book is all dainty with a few mushrooms delicately placed atop a pretty mound of polenta. Mine is not!

To be fair, I did use too many mushrooms, but I promise there is lovely soft polenta under there. It was really rich and tasty - you cook the mushrooms with onions and garlic in a little oil then add red wine and stock. I made my polenta with stock and nooch instead of milk. Very yum!