Polenta With Wild Mushrooms and Vegetable Ragout

• 4 tablespoons olive oil
• 2 large onions, about 2 pounds, coarsely chopped
• 1 pound assorted wild mushrooms, like chanterelle, cremini, shiitake, cleaned, trimmed and coarsely sliced
• 1/2 pound domestic or white mushrooms, cleaned, trimmed and coarsely sliced
• 4 large cloves garlic, minced
• 4 teaspoons fresh marjoram leaves
• 4 teaspoons fresh thyme leaves
• 4 bell peppers, 2 green and 2 red, yellow or orange, cored, quartered and cut in thin strips
• 1 28-ounce can plum tomatoes
• 1 1/2 cups dry red wine
• Polenta (see recipe)

1. Heat 2 tablespoons of oil in skillet large enough to hold all the ingredients.
2. Add onions and cook until they are soft and golden, about 10 minutes.
3. Add the wild and domestic mushrooms with the garlic, marjoram and thyme and cook until mushrooms soften and release their juices.
4. Meanwhile in another skillet, heat remaining oil and saute peppers until soft.
5. Crush tomatoes in your fingers before adding to peppers, with tomato liquid, and cook over low heat until mushroom mixture is ready.
6. When mushrooms are softened, add the wine and cook over medium heat to slightly reduce liquid.
7. Combine contents of both pans and use to top polenta.
8. This can be made a day ahead.
9. To serve, heat oven to 350 degrees.
10. Bake for 20 to 25 minutes.
11. Divide both polenta and sauce in half.
12. Use two 10-by-15-inch glass baking dishes.
13. Using half of polenta and half of sauce, spoon a third of sauce in bottom of one baking dish .
14. Arrange half of polenta slices over the sauce.
15. Spoon another third of sauce over polenta.
16. Top with remaining polenta and then with remaining sauce.
17. Repeat with second dish and remaining ingredients.

olive oil, onions, wild mushrooms, white mushrooms, garlic, fresh marjoram, thyme, bell peppers, tomatoes, red wine, polenta

Taken from cooking.nytimes.com/recipes/1656 (may not work)