Polenta

1 cup Polenta (not instant)
2 cups water
2 cups vegetable broth
1 pinch salt
1 tablespoon butter
2 tablespoons ricotta or milk
1/4 cup parmesan, grated

Mushroom & Shallot Ragu; Garlic Breadcrumbs; Poached Egg

1 cup fresh mushrooms (cremini, oyster, shitaake), sliced into ribbons
4 cloves garlic, minced
2 shallots, sliced thin
1 sprig fresh rosemary
2 sprigs fresh thyme
3 tablespoons olive oil
1/4 cup vegetable broth
4 tablespoons dried bread, crumbed
2 eggs
1 teaspoon white vinegar