Italian Polenta with Porcini Mushroom Ragout

Soak the dried porcini mushrooms in 200 ml of hot water for 20 minutes. Drain them, reserving the liquid. Finely chop the shallots, garlic, carrot, and celery stalk.

In a large pan, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped shallots, carrot, and celery for 5-7 minutes until softened. Add the garlic and the rehydrated, chopped porcini mushrooms, and cook for another 2 minutes. Pour in the red wine and bring to a boil, allowing the wine to evaporate. Add the chopped tomatoes, the reserved porcini soaking liquid, and the vegetable broth. Season with thyme, rosemary, salt, and pepper. Cover and simmer over low heat for 30-40 minutes, until the ragout thickens and the flavors meld.

While the ragout is simmering, prepare the polenta. In a large saucepan, bring 1 liter of water or vegetable broth with 1 teaspoon of salt to a boil. Slowly add the polenta in a steady stream while continuously whisking to prevent lumps. Reduce the heat to low and cook for 15-20 minutes, stirring frequently, until the polenta thickens and becomes creamy. Stir in the butter and grated Parmesan cheese.

Spoon creamy polenta onto plates, then generously top with the porcini mushroom ragout. Garnish with fresh parsley and extra Parmesan, if desired, and serve immediately.