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1
Preheat the oven to 400 degrees F.
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2
Cover the dried mushrooms with about 2 cups water in a small pot.
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3
Bring to boil, then reduce the heat and simmer to reconstitute them.
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4
Meanwhile, heat the EVOO in a Dutch oven over medium-high heat.
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5
Add the portobello and mixed fresh mushrooms and cook until darkened and tender, 15 to 20 minutes.
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6
Add the garlic, rosemary, thyme, carrots and onions, and season with salt and pepper.
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7
Cook, stirring, 7 to 8 minutes.
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8
Add the tomato paste and stir 1 minute.
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9
Add the Marsala and deglaze the pan, scraping up the browned bits from the bottom.
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10
Add the soaked dried mushrooms and most of the cooking broth, leaving behind the last few spoonfuls as grit may settle there.
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11
Transfer the stew to a 10 to 12-inch casserole dish.
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12
Heat the milk and 1 1/2 cups water to a simmer in a large saucepan.
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13
Whisk in the polenta and cook, whisking, until thickened.
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14
Remove from the heat while the polenta is still pourable and stir in the butter, Parmesan and salt and pepper to taste.
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15
Pour the polenta over the mushrooms in the casserole dish.
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16
Top with the smoked cheese and sprinkle with parsley.
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17
Cover the casserole with foil and bake for 20 minutes.
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18
Uncover and bake until golden and bubbly on top, 15 to 20 more minutes.
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19
Cook's Note: If you are not serving the casserole immediately, assemble it but do not bake.
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20
Cool, then store in the refrigerator.
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21
Bake as directed before serving.
