Handful dried porcini or mixed mushrooms
1/4 cup EVOO
1 pound portobello mushroom caps, gills scraped and caps sliced
8 ounces mixed fresh mushrooms, sliced
4 cloves garlic, sliced
2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
A few sprigs fresh thyme, leaves stripped and finely chopped
1 carrot, grated or finely chopped
1 onion, chopped
Salt and freshly ground pepper
2 tablespoons tomato paste
1/2 cup Marsala wine or dry sherry
1 1/2 cups milk
1 cup quick-cooking polenta
2 tablespoons butter
1/2 cup grated Parmigiano-Reggiano
2 cups shredded smoked scamorza or smoked provolone cheese
Fresh flat-leaf parsley, for garnish
If you are not serving the casserole immediately, assemble it but do not bake. Cool, then store in the refrigerator. Bake as directed before serving.
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