Mushroom Ragù

Ragù: heat the olive oil in a large Dutch oven over medium heat. Add the leeks and mushrooms, season with 2 tsp salt and the rosemary, and stir.

Cook, stirring occasionally, until the mushrooms are lightly browned and wilted, 8–10 minutes.

Add the bay leaves and broth, cover, and cook until the mushrooms are very tender, about 15 minutes more. Discard the bay leaves.

Polenta: combine 6 cups water, the olive oil, bay leaf, and 2 tsp salt in a large saucepan and bring to a simmer over medium-low heat.

Whisking slowly, stream in the polenta, whisking constantly to avoid lumps, then adjust the heat so a few small bubbles pop the surface.

Cook and stir, getting the corners and bottom, until thick and pulling away from the sides, 30–35 minutes. Discard the bay leaf and beat in the butter and cheese.

Greens: warm the olive oil and sliced garlic, add the escarole, season with salt and peperoncino, and braise until tender.

To serve: spoon a mound of polenta onto a plate, top with the braised escarole, then the mushroom ragù, and finish with grated Grana Padano.