creamy polenta with wild mushroom ragu

Ingredients

• 2 pounds mixed mushrooms, such as cremini, shiitake, oyster, king trumpet (whatever is fresh)
• 1 medium yellow onion
• 1 medium carrot
• 6 garlic cloves, peeled
• 2 tbsp olive oil
• 1 tsp high quality salt, divided
• 1/4 tsp freshly ground black pepper
• 1/2 cup dry white wine
• 1 small can tomato paste
• 1 28-oz can diced tomatoes
• 1 sprig fresh rosemary
• 1 large culantro leaf, finely chopped
• 1 bay leaf
• 1/4 tsp red pepper flakes
• 4 cups water
• 1 cup polenta
• 1 tsp high quality salt
• 1/2 cup freshly grated parmesan cheese plus more for topping
• 2 tbsp unsalted butter