Braised Rabbit With Porcini and Polenta Recipe

Ingredients

• 3 ounces dried porcini mushrooms
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 ounces prosciutto, minced
• 1 whole rabbit cleaned and cut into small pieces
• 1 glass dry red wine
• A quarter of a teaspoon of dried thyme
• Coarse sea salt and freshly ground pepper to taste
• 1 35-ounce can of Italian tomatoes with the juice
• 4 cups coarse-grain polenta
• 3 quarts of water