Mushroom Ragout with Soft Polenta

Great combination of intense mushrooms with mild creamy polenta (and it turns out that the reason I've burnt so much polenta over the years is simply that I haven't been adding enough water). Having recoiled in horror at the price of wild mushrooms I stuck with large flat ones but supplemented them with about 1tbs per helping of dried porcini, soaked and then processed to a puree with their strained soaking water. This replaced the stock in the recipe.

I might be tempted to add a little bacon, especially if I didn't have any red wine to hand and needed to add flavour by other means.