Baked Polenta With Shiitake Ragout Recipe

• 1 lrg Onion minced fine
• 4 x Garlic cloves chopped
• 1 tsp Dry rosemary crumbled
• 3 Tbsp. Extra virgin olive oil
• 1 lb White mushrooms sliced thin
• 1 lb Fresh shiitake mushrooms stems discarded and, if large, caps quartered
• 1 Tbsp. Tomato paste
• 1 c. Dry red wine
• 1 Tbsp. Cornstarch
• 1 1/3 c. Vegetable broth
• 2 tsp Worcestershire sauce Salt to taste Freshly-grnd black pepper to taste
• 6 c. Water
• 1 Tbsp. Extra virgin olive oil
• 2 c. Yellow cornmeal
• 2 Tbsp. Unsalted butter cut into pcs
• 1 c. Freshly-grated Parmesan
• 1/3 c. Chopped fresh parsley leaves
• 1/4 lb Mozzarella diced fine

Directions