Mushroom and Marsala Casserole with Polenta Crust

Ingredients

• Handful dried porcini or mixed mushrooms
• 1/4 cup EVOO
• 1 pound portobello mushroom caps, gills scraped and caps sliced
• 8 ounces mixed fresh mushrooms, sliced
• 4 cloves garlic, sliced
• 2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
• A few sprigs fresh thyme, leaves stripped and finely chopped
• 1 carrot, grated or finely chopped
• 1 onion, chopped
• Salt and freshly ground pepper
• 2 tablespoons tomato paste
• 1/2 cup Marsala wine or dry sherry
• 1 1/2 cups milk
• 1 cup quick-cooking polenta
• 2 tablespoons butter
• 1/2 cup grated Parmigiano-Reggiano
• 2 cups shredded smoked scamorza or smoked provolone cheese
• Fresh flat-leaf parsley, for garnish

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