Soft Polenta with Mushroom Ragu

Heat butter in a large heavy-based frying pan over high heat; cook mushrooms, stirring occasionally, for 5 minutes or until mushrooms are browned lightly and most of the liquid is evaporated. Season. Add garlic; cook, stirring, until fragrant. Stir in stock; bring to the boil. Reduce heat to medium; simmer for 2 minutes or until most of the liquid has evaporated. Season to taste; cover to keep warm.

Meanwhile, make soft polenta. Bring milk and stock to the boil in a large saucepan. Gradually add polenta, stirring constantly. Reduce heat; cook, stirring, for 10 minutes or until polenta thickens. Stir in butter and parmesan. Season to taste.

Pour polenta immediately onto a serving board or plate; using the back of a spoon, make slight indents in polenta. Spoon mushrooms over polenta using a slotted spoon; drizzle with some of the pan juices. Top with small chunks of goat's cheese; sprinkle with parsley.

Serve with a mixed herb salad.