Creamy polenta with mushrooms, tomatoes and mozzarella

Steps

1. Bring 300 ml salted water to a boil, whisk in the polenta and cook, stirring, for 8 minutes.
2. Fry the sliced mushrooms in olive oil with garlic for 6 minutes until browned.
3. Add the crushed tomatoes and oregano and simmer for 8 minutes.
4. Spoon the ragù over the polenta and top with torn mozzarella so it melts.