Mushroom Ragu with Creamy Polenta

1: Prepare the mushroom ragu by slow cooking a mix of mushrooms with porcini stock, red wine, garlic, onion, celery, and herbs.

2: Simmer all the ingredients together until rich and flavorful.

3: For the creamy polenta, cook polenta according to package instructions, stirring regularly.

4: Once the polenta is cooked, stir in butter, parmesan, and truffle oil until creamy.

5: Serve the mushroom ragu over the creamy polenta and garnish with fresh parsley.