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Ingredients

• A handful of dried porcini mushrooms (about 1/3 cup)
• 3 cups chicken stock, divided
• 2 tablespoons extra virgin olive oil (EVOO)
• 6 slices speck or bacon, chopped or diced
• 1/2 pound crimini mushrooms, sliced
• 1/2 teaspoon cumin (eyeball it)
• A pinch of cloves or allspice
• Pepper
• 1-2 sprigs fresh rosemary, finely chopped
• 1 tablespoon tomato paste
• 1/2 cup dry white wine or about 1/3 cup Marsala
• Salt
• 1 cup whole milk
• 1 cup quick-cooking polenta
• 3 tablespoons butter, divided
• 4 eggs
• 1 tablespoon honey
• Freshly grated nutmeg, to taste
• A couple of handfuls of Parmigiano Reggiano cheese

Description

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Rachael Ray