1 bulb green garlic, minced

8 oz. mixed mushrooms, sliced

2 cloves garlic, minced

1 onion, slivered

olive oil

salt and pepper

1 splash wine–red or white (whatever you’re drinking)

1 pot polenta, cooked according to package directions

Heat olive oil in Dutch oven and saute onion and garlic. Add mushrooms and cook down. Add wine and stew until mushrooms are tender. Serve polenta in large bowls, topped with mushroom ragu.