Creamy Polenta with Wild Mushroom Ragu

In a saucepan, mix 500 ml of water with the milk, chopped rosemary, part of the salt and pepper. Bring the mixture to a boil.

When the liquid starts to boil, gradually add the cornmeal in a steady stream, stirring continuously with a whisk. Reduce the heat to low and cook for 3–5 minutes, stirring constantly, until the polenta begins to pull away from the sides of the saucepan.

Finally, incorporate 60 g of butter and stir until completely melted. Remove the saucepan from the heat and keep it warm.