Wild Mushroom Ragu With Golden Polenta

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VegetarianTimes

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Ingredients

7 cups water

1 Tbs. sea salt

2 cups coarse-ground polenta or stone-ground cornmeal

Extra virgin olive oil for brushing

2 oz. dried porcini mushrooms

3 Tbs. extra virgin olive oil

2 large onions, diced

3 cloves garlic, minced

2 tsp. minced fresh rosemary, or 1 tsp. dried

1 cup dry red wine, preferably Chianti

1 1/2 lb. cremini mushrooms, cleaned, trimmed and sliced

Sea salt and freshly ground black pepper to taste

1/2 lb. shiitake mushrooms, cleaned, stemmed and coarsely chopped

1 28-oz. can whole Italian roasted tomatoes

3 Tbs. tomato paste

1 cup vegetable stock, preferably homemade

1/2 cup chopped parsley

3/4 cup roughly chopped green olives

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