Ingredients
- * 1-ounce dried porcini mushrooms, coarsely chopped
* 1 quart vegetable stock
* 1/4 cup extra-virgin olive oil
* 4 cloves garlic, chopped
* 1 teaspoon crushed red pepper flakes
* 1 red onion, chopped, chopped into bite sized pieces
* 1 large carrot, peeled and thinly sliced
* 3 to 4 celery stalks, cut into bite sized pieces
* 2 cubanelle peppers, chopped
* 1 red bell pepper, seeded and chopped into bite sized pieces
* 2 eggplants, peeled of half the skin, cut into bite-sized cubes
* 1 bay leaf
* Salt and pepper
* 2 tablespoons aged balsamic vinegar
* 1 (28-ounce) can whole tomatoes (recommended: San Marzano)
* 1 cup milk
* Handful golden raisins
* 2 sprigs rosemary, leaves stripped and finely chopped
* 1 cup quick cooking polenta
* 3 tablespoons honey
* 2 tablespoons butter
* 1/2 cup grated Parmigiano-Reggiano or Romano
Description
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