Wild Mushroom Ragu with Polenta

Ingredients

• 2 ounces assorted dried wild mushrooms, such as shiitake, morel, oyster, porcini
• 2 1/2 cups boiling water
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 8 ounces white button mushrooms, sliced 1/4-inch thick (2 1/4 cups)
• 1 medium onion, peeled and finely chopped (1 cup)
• 3 cloves garlic, peeled and finely chopped (1 tablespoon)
• 2 ribs celery, strings removed, finely chopped (3/4 cup)
• 1/2 teaspoon dried savory
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper, to taste
• 1 cup Pomi brand chopped tomatoes
• 1/2 cup dry Marsala wine
• 7 cups canned low-sodium or Homemade Chicken Stock, skimmed of fat
• 1 1/3 cups quick-cooking polenta

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