Grilled Polenta With Mushroom Ragu - Better Magazine

Ingredients

• 1 cup milk
• 1 cup water
• 2 tablespoons half & half
• 2 tablespoons butter
• 1 teaspoon salt
• 2 tablespoons grated Parmigiano
• 2/3 cup quick-cooking polenta
• 1 tablespoon olive oil
• 1 ounce dried porcini mushrooms, hydrated in 1/3 hot water then chopped (reserve liquid)
• 8 ounces mixed mushrooms (baby bella, oyster, crimini), roughly chopped
• 1/2 cup chopped onion
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon each dried thyme, rosemary, oregano
• 1 clove garlic, minced
• 1/3 cup each – dry Marsala, red wine & liquid from rehydrating porcini
• 2 tablespoons chopped fresh Italian parsley leaves