2tablespoonsfinely chopped flat-leaf parsley for garnish
Instructions
Make polenta:
In a large pot, mix cornmeal and broth. Stir over high heat until boiling. Reduce heat to maintain a faint simmer. Cook, uncovered, stirring occasionally, until polenta is thick and creamy, about 50-60 minutes. At the end of cooking stir in the tablespoon of butter.
¾ cup coarse or medium ground cornmeal, 4.5 cups vegetable broth, 1 tablespoon unsalted butter
Make ragout:
While the polenta cooks, make the ragout.
Place the dried mushrooms in a small heat-proof mixing bowl or Pyrex measuring cup, and pour 2 cups of boiling water over the top. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Save the mushroom soaking liquid. Squeeze the mushrooms over the strainer to collect all the liquid, and rinse them until they are free of sand. Chop coarsely.
½ ounce dried mushrooms
Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan, and caramelize ½ of the fresh mushrooms to build a fond on the pan, about 5 minutes until the mushrooms start to brown.
2 tablespoons olive oil, 1 pound white or cremini mushrooms
Add the shallots, and cook, stirring often, until tender, 3 to 5 minutes.
2 shallots
Add the garlic, stir for about 30 seconds, until fragrant, then add the remaining fresh mushrooms, rosemary, and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, add a pinch of salt, and stir for about 5 minutes over medium-high heat as the mushrooms continue to soften.
2 garlic cloves, 1 tablespoon chopped fresh rosemary, 1 teaspoon chopped fresh thyme, pinch of salt
Add the flour and continue to cook, stirring, until you can no longer see the flour, about 2 minutes.
1 teaspoon all-purpose flour
Add the reconstituted chopped dried mushrooms, the wine, and the soy sauce and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, and cook turn the heat down to medium, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10-15 minutes.
¼ cup dry white wine, red wine, or vegetable broth, 1 teaspoon soy sauce
Remove from the heat, stir in some freshly ground pepper and garnish with chopped parsley, taste and adjust salt.