Braised Broccoli and Porcini with Polenta

Rehydrate the Porcini: Steep the dried porcini in 2 cups of boiling water for at least 10 minutes to unleash their rich flavor. (Time: 10 minutes)

Sauté the Aromatics: In a medium Dutch oven, warm the olive oil over medium heat. Add the shallot and sauté gently until softened and translucent, releasing its aromatic essence. (Time: 3-5 minutes)

Prepare the Porcini: Remove the porcini from their soaking liquid, reserving the liquid. Gently clean the mushrooms with a damp paper towel to remove any grit.

Build the Flavor Base: Add the cleaned porcini to the Dutch oven, followed by the miso paste and yeast extract. Stir well, allowing the flavors to meld, then reduce the heat to a gentle simmer.

Layer the Vegetables: Introduce the broccoli to the pot, placing the florets face down and nestling the stem pieces into the bottom. Evenly distribute the radicchio slices over the top. Gently pour in the red wine, avoiding disturbing the layered vegetables. Cover and simmer, occasionally shaking the pan gently to redistribute the flavors. (Time: 10 minutes)

Craft the Polenta: Meanwhile, in a separate pot, bring 2 cups of water, the vegetable broth, and 0.25 teaspoon of salt to a boil. Gradually sprinkle in the polenta while continuously whisking to prevent lumps. Reduce the heat to low and cook, stirring frequently, until the polenta thickens and is cooked through. (Time: 10 minutes)

Strain the Porcini Broth: Carefully strain the reserved porcini soaking water through a fine-mesh sieve, repeating if necessary, to eliminate any sediment. This liquid gold will amplify the dish's depth.

Braised to Perfection: Pour half of the strained porcini water into the Dutch oven with the broccoli. Gently shake the pot and use a wooden spoon to carefully separate the florets without breaking them. Gently fold the vegetables to coat them in the sauce. Continue to simmer uncovered, shaking the pot occasionally, until the broccoli is tender but retains a slight bite, and the radicchio is completely wilted. Season to taste with salt and freshly ground black pepper.

Plating Elegance: Spread the creamy polenta evenly onto a lightly oiled polenta board or serving platter. Delicately spoon the braised vegetables over the polenta, showcasing their vibrant colors and textures.

The Finishing Touch: Pour the remaining strained porcini water into the Dutch oven and bring to a boil. Create a slurry by whisking together the cornstarch and remaining water. Pour the slurry into the boiling liquid while whisking continuously until the sauce thickens, achieving a velvety consistency. (Time: 2-3 minutes). Drizzle the luxurious sauce over the broccoli and polenta, or serve it on the side for individual customization.