Heat olive oil in a heavy based sauce pan and add onion and garlic to saute for 5 or so minutes until beginning to turn translucent.
Add mushrooms and saute a further 5 minutes to brown slightly.
Add tomatoes, chickpeas and olives and simmer for 30 minutes on low.
Just before serving, heat milk in a saucepan until hot but not boiling. Rain in polenta and whisk continuously until thickened like pancake batter.
Serve immediately on a plate and top with cacciatore. Season to taste and serve with a lovely glass of red!
