Creamy Polenta with Mushroom Ragu

thekitchn.com

lordjulien

subheading: For the ragù:

2 pounds mixed mushrooms, such as cremini, shiitake, and oyster

1 medium yellow onion

1 medium carrot

3 cloves garlic

2 tablespoons olive oil

1 teaspoon kosher salt, divided

¼ teaspoon freshly ground black pepper

¼ cup dry white wine

2 tablespoons tomato paste

1 (28-ounce) can diced tomatoes

½ cup water

1 bay leaf

2 sprigs fresh thyme

1 sprig fresh rosemary

¼ teaspoon red pepper flakes

1 teaspoon balsamic vinegar

subheading: For the polenta:

4 cups water

1 cup polenta or yellow cornmeal

1 teaspoon kosher salt

½ cup grated Parmesan cheese, plus more for serving

2 tablespoons unsalted butter

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