1-ounce dried porcini mushrooms, coarsely chopped
1 quart chicken stock, divided
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