Transfer the dried mushrooms to a small bowl and add half a cup (120 ml) of cold water. Let them soak for 30 minutes at room temperature.

Prepare the polenta first, it takes 30 minutes. Place the vegetable or chicken stock over medium heat until boiling. Then stir in the polenta cornmeal.

Season with pepper and salt. Cook the polenta for 2 minutes until boiling again. Then turn the heat as low as possible and put a lid on the pan. Leave the polenta to bubble, simmer and thicken for 20 to 25 minutes. Stir regularly to make sure that the polenta isn’t sticking to the bottom and burning. Stir in the unsalted butter in the end.

Cook the polenta for another 5 minutes. Check the seasoning and add extra pepper or salt. Add some olive oil to a large non-stick pan together with the fresh thyme and chopped onion and garlic. Season with a little pinch of pepper and salt alsol.

Gently cook the onion and garlic in the hot oil for about 5 minutes until softened a little. Stir regularly. Brush, trim and clean the white mushrooms. Chop them into bite-size chunks. Add them to the onion.

Stir the mushrooms and onion and fry the ingredients for 3 minutes. Then add the soaked mushrooms, the soaking liquid and white wine.

Stir well again and cover the pan. Let the mushrooms simmer in the liquid for 6 to 8 minutes. Then add 2 tablespoons of the ricotta.

Stir the mushrooms well and turn the heat lower. Check the seasoning and add extra pepper or salt to taste if necessary. Add more ricotta to taste if you want the ragu to be extra creamy. Scoop the buttery cooked polenta onto deep plates. Top with the creamy mushroom ragu and sprinkle with some grated parmesan cheese. Serve hot.