Polenta with Mushroom Ragout

Cover the dried porcini with 150 ml of warm water and let soak for 20 minutes. Remove the mushrooms, chop them finely, and strain the soaking liquid through a fine sieve.

Heat 2 tbsp olive oil in a wide skillet. Add the finely chopped onion and cook over medium heat for 5 minutes until soft. Add the minced garlic and thyme leaves, stir, and cook for another minute.

Increase the heat, add the sliced fresh mushrooms and the soaked dried mushrooms. Sauté for 5–7 minutes until the mushrooms are browned and the moisture has evaporated.

Pour in the dry white wine, bring to a boil, and let it reduce for 1–2 minutes. Add the strained mushroom liquid, bring back to a boil, then lower the heat and simmer for 15 minutes until the ragout thickens. Season with salt and black pepper to taste, cover, and keep warm.

For the polenta, bring 1.2 L of water to a boil, season with salt to taste, then pour in the cornmeal in a thin stream, whisking constantly to prevent lumps.

Cook the polenta over low heat for 35–40 minutes, stirring often with a wooden spoon, until it becomes thick and creamy.

Remove the polenta from the heat and stir in the butter and grated Parmesan until smooth. If needed, add a few tablespoons of hot water to keep it creamy.

Spoon the hot polenta onto plates, top with the mushroom ragout, and sprinkle with finely chopped parsley.