Peel and crush the garlic, sprinkle with salt and pour olive oil over and leave for at least 5 min to infuse.
Wash the mushrooms, slice them and set aside.
Cut 4 slices of polenta, about 1.5 cm thick.
Fry the slices of polenta in a hot pan with some butter and olive oil for 15min on each side. In the meantime, fry the mushrooms and garlic in a separate pan until just soft. Add the salt, pepper and some oregano and mix well.
In jet another pan add some white wine (3 tbsp) and add the diced stilton. Let the stilton melt into the wine on medium heat. Once fully melted add 1 tbsp ricotta cheese and mix well.
Once the polenta is nice & crispy place them on a plate, add the mushrooms and poor over the stilton sauce and serve.