Mushroom Ragu with Cheesy Truffle Polenta

Bring the water and milk to a gentle boil in a medium saucepan and season with a generous pinch of salt. Gradually whisk in the polenta, stirring continuously to prevent lumps from forming.

Reduce the heat to low and cook, stirring regularly, until the polenta is thick, smooth and creamy. Stir through the butter and grated Truffle Cacio until melted, then season to taste. Cover to keep warm and set aside.

Heat the olive oil and butter in a large frying pan over medium heat. Add the onion and cook for 4–5 minutes until soft and translucent. Stir in the garlic and cook for a further 30 seconds until fragrant.

Increase the heat to high and add the mushrooms. Cook, stirring occasionally, until all the moisture has evaporated and the mushrooms are deeply browned and caramelised, about 8–10 minutes. Stir through the thyme and season generously with salt and freshly cracked black pepper.

Spoon the creamy polenta onto serving plates or a large platter. Top generously with the mushroom ragù, then finish with plenty of shaved Truffle Cacio. Drizzle with extra virgin olive oil and a final crack of black pepper before serving.