Creamy Soft Polenta with Meat Ragù

Ingredients

• 3/4 pound dried porcini mushrooms, roughly chopped
• 1 cup dry white wine
• 2 cups olive oil
• 1 pound bulk hot Italian sausage
• 1 pound pork butt, cut into 1-inch pieces
• 1 pound beef chuck, cut into 1-inch pieces
• Kosher salt and cracked black pepper
• 1/2 pound Spanish onions, cut into 1-inch dice
• 1 1/2 tablespoons minced garlic
• 2 cups chicken stock
• Two 14-ounce cans Italian plum tomatoes, roughly chopped, juice reserved
• 1/2 cup roughly chopped fresh basil
• 1 tablespoon dried oregano
• 1 teaspoon freshly ground fennel seed
• 1 bay leaf
• 2 cups chicken stock or water
• 2 cups heavy cream
• 1 cup yellow polenta or cornmeal
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 2 tablespoons unsalted butter
• Torn fresh basil
• Chopped fresh flat-leaf parsley

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