Polenta with Vegetable Ragout | Williams Sonoma

Ingredients

• 4 Tbs. olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, finely chopped
• 1 zucchini, sliced
• 3/4 lb. mixed wild and cultivated fresh mushrooms, trimmed and sliced
• 1/2 lb. plum tomatoes, seeded and chopped
• 1 Tbs. minced fresh rosemary
• 1/4 cup Marsala, sherry or other fortified wine
• 1 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 4 cups vegetable or chicken broth
• 1 cup quick-cooking polenta
• 1/4 cup grated Parmigiano-Reggiano cheese