Rabbit with porcini on polenta

Ingredients

• 25 grams porcini mushrooms
• 250 millilitres hot water
• 1.2 kilograms rabbit
• 2 tablespoons olive oil
• 4 tablespoons plain flour
• 3 1/2 tablespoon butter
• 1/2 cup full-bodied dry white wine
• 1 medium onion, peeled and finely chopped
• 1 medium carrot, peeled and finely chopped
• 1 stalk celery, scrubbed and finely chopped
• 150 grams middle bacon, chopped, or use bacon lardons
• 2 cups unsalted chicken stock
• 3 fresh bay leaves
• 1/2 cup crushed italian tomatoes
• 1 teaspoon salt
• grated parmesan and chopped flat-leaf parsley, to serve
• Pine nut topping (optional)
• 1 tablespoon butter
• 2 tablespoons pine nuts
• 1 tablespoon chopped rosemary
• 2 cloves garlic, peeled and finely chopped
• Polenta
• 1 litre water
• 250 millilitres full-fat milk
• 1 1/4 teaspoon salt
• 250 grams instant polenta
• 3 tablespoons butter
• 1 cup freshly grated parmesan
• 1/4 cup cream
• freshly grated nutmeg