Creamy Polenta with Wild Mushroom Ragu

In a saucepan, combine 500 ml water, the milk, chopped rosemary, one teaspoon of salt, and freshly ground pepper, then bring to a boil.

Once it starts boiling, gradually sprinkle in the polenta, reduce the heat, and cook for 3–5 minutes, stirring constantly, until the polenta separates from the sides of the pot.

Finally, stir in 60 g of butter and let it melt. Remove from heat.