Polenta Gratin With Mushroom Bolognese Recipe

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Kosher salt and freshly ground black pepper

1 celery stalk, peeled and diced

1 carrot, peeled and diced

1 cup polenta

2 tablespoons peanut oil

4 cups water

1 onion, peeled and diced

1 garlic clove, peeled and minced

1 cup chicken stock, homemade or store-bought

Kosher salt, to taste

1 tomato, seeded and diced

1/4 cup extra virgin olive oil

1/2 to 3/4 pound mixed wild and cultivated mushrooms, cleaned, trimmed, and diced

1 tablespoon fresh thyme leaves

3 to 4 tablespoons freshly grated Parmigiano-Reggiano cheese

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