Braised Rabbit With Porcini and Polenta

• 3 ounces dried porcini mushrooms
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 ounces prosciutto, minced
• 1 whole rabbit cleaned and cut into small pieces
• 1 glass dry red wine
• A quarter of a teaspoon of dried thyme
• Coarse sea salt and freshly ground pepper to taste
• 1 35-ounce can of Italian tomatoes with the juice
• 4 cups coarse-grain polenta
• 3 quarts of water

1. Soak the mushrooms in warm water for a half-hour, then squeeze them dry, discarding all but two tablespoons of the liquid.
2. Heat the butter in a skillet over medium heat; saute the onion, prosciutto and mushrooms until the onion is lightly browned.
3. Add the rabbit and brown on all sides.
4. Add the wine, thyme, salt and pepper and cook covered over medium heat for 15 minutes.
5. Meanwhile, dice the tomatoes and add them to the rabbit.
6. Lower the heat and cook, uncovered for another 30 minutes or until the sauce has thickened somewhat.
7. In the meantime, make the polenta.
8. Fill a large pot with three quarts of salted water, add the polenta in a steady stream and cook over medium heat, stirring with a wooden spoon until the spoon stands by itself in the center and the polenta pulls away from the sides of the pot.
9. Serve the polenta in large bowls, topped with the rabbit.

porcini mushrooms, unsalted butter, onion, glass, quarter, salt, tomatoes, coarsegrain polenta, water

Taken from cooking.nytimes.com/recipes/1246 (may not work)