-
1
To make Golden Polenta: Bring 7 cups water to a boil in large stockpot, and add salt.
-
2
Whisking constantly, slowly sprinkle polenta or cornmeal into pot by handful, letting it trickle through fingers.
-
3
Reduce heat to medium-low, and cook and whisk constantly for 10 minutes.
-
4
Cover pot, and cook for 10 minutes more.
-
5
Uncover, and stir vigorously with wooden spoon.
-
6
Cover again, and cook 10 minutes more.
-
7
Repeat two more times for a total cooking time of 40 minutes.
-
8
Uncover, and continue stirring for 10 minutes.
-
9
Pour polenta onto large 10x14-inch baking pan, spreading it to a thickness of about 1/2 inch.
-
10
Set aside to cool.
-
11
Once cooled, cover and refrigerate for several hours or overnight.
-
12
To make Wild Mushroom Ragu: Place dried porcini mushrooms and 2 cups lukewarm water in small bowl to soak for at least 30 minutes.
-
13
Remove mushrooms from bowl, squeezing gently and letting liquid drain back into bowl.
-
14
Coarsely chop mushrooms, and set aside.
-
15
Strain mushroom liquid through coffee filter or dampened paper towel to remove grit, and set liquid aside.
-
16
Heat 1 tablespoon olive oil in large skillet over medium-high heat.
-
17
Add onions, and saute until softened, for about 10 minutes.
-
18
Add garlic and rosemary, and cook, stirring often, until lightly browned, for 5 to 8 minutes.
-
19
Transfer mixture to large heatproof cast-iron casserole.
-
20
Deglaze skillet with 1/2 cup red wine, scraping up all browned bits.
-
21
Cook over medium-low heat until liquid is reduced by half, for about 10 minutes.
-
22
Add to onion mixture.
-
23
Wipe skillet clean with paper towel.
-
24
Heat 2 teaspoons olive oil in skillet over medium-high heat.
-
25
Add half cremini mushrooms and pinch of salt and pepper.
-
26
Saute until excess liquid cooks away and mushrooms begin to brown, for about 5 minutes.
-
27
Transfer mushrooms to casserole, and without cleaning pan, repeat process with remaining cremini, followed by shiitakes.
-
28
Transfer each batch to casserole.
-
29
Deglaze skillet with remaining 1/2 cup red wine, scraping up browned bits.
-
30
Add reconstituted porcini and strained mushroom liquid, and cook over medium heat until liquid is reduced by half, for 10 to 12 minutes.
-
31
Transfer mixture to casserole.
-
32
Squeeze whole tomatoes to break them up, and add with juices to casserole.
-
33
Stir in tomato paste, vegetable stock, parsley and olives.
-
34
Cook over medium-low heat for 15 minutes to blend flavors, and adjust seasonings.
-
35
To serve, heat broiler.
-
36
Cut polenta into 16 wedges, brushing lightly with olive oil, and place on sheet pan under broiler, cooking until golden brown, or for about 6 minutes.
-
37
Turn pieces over, and broil for 5 minutes more.
-
38
Remove from oven, place 2 wedges polenta on individual plates and top with hot mushroom ragu.
