Polenta With Mushroom Ragu

• 2 cups milk
• 1 34 cups water
• 1 cup polenta
• 2 tablespoons butter
• 14 cup parmesan cheese, grated
• salt
• ground black pepper
• 1 tablespoon olive oil
• 12 onion, chopped
• 2 garlic cloves, minced
• 34 lb mushroom, chopped
• 1 (14 ounce) can diced tomatoes
• 14 teaspoon red pepper flakes

1. Combine milk and water in a medium saucepan.
2. Bring to a simmer.
3. Pour in polenta in a thin stream, whisking constantly until it is all added.
4. Simmer over medium-low heat 20 minutes or until thick.
5. Meanwhile, heat oil in a large skillet over medium heat until shimmering.
6. Add onion and saute until limp, 3-5 minutes.
7. Add garlic and mushrooms and saute until mushrooms are tender, 4-5 minutes.
8. Add the can of tomatoes (with juices) and red pepper flakes.
9. Bring to a boil, reduce to a simmer, and cook, uncovered, 10 minutes.
10. Season with salt and pepper.
11. Add butter and cheese to polenta off-heat and stir well.
12. Divide polenta between two serving plates.
13. Top each with half the mushrooms and serve hot.

milk, water, polenta, butter, parmesan cheese, salt, ground black pepper, olive oil, onion, garlic, mushroom, tomatoes, red pepper

Taken from www.food.com/recipe/polenta-with-mushroom-ragu-363282 (may not work)