I can think of few things more comforting than a hearty, aromatic vegetable stew served over a hot portion of creamy, soft polenta. Good any time of year, and downright great in the winter, this tastes best when made with a combination of domestic (white or cremini) mushrooms, shiitakes, and portobellos. If all three are available, buy equal amounts to make a combined total of ½ pound. If you can only get regular domestic mushrooms, increase the quantity to ¾ pound to compensate for the fact that these mushrooms shrink more during cooking and have a milder flavor than the other two kinds. Before starting, see “Mushroom Prep Tips”. Make the ragout first, and then while it simmers (the final step) make the polenta, so they’ll be ready at the same time.
