Editing Openai/69122eac-4e20-8010-881f-06faacd56865 (section)

====== Method ======
# Sauté the base In a wide pan, heat olive oil and butter over medium heat. Add onion, stirring until golden (about 8 minutes). Add garlic and cook another 30 seconds.
# Build the body Add mushrooms and a pinch of salt. Stir occasionally until they’ve released most of their liquid and begun to brown — about 10–12 minutes. Don’t rush this; the browning is where the flavor lives.
# Layer the flavor Stir in smoked paprika, chili flakes, soy sauce, and tomato paste. Let it caramelize for 1 minute before deglazing with the wine or broth. Scrape up the brown bits — they’re gold.
# Simmer and thicken Add crushed tomatoes, broth, thyme, and bay leaf. Simmer gently 20–25 minutes until saucy and rich. Season to taste with salt and pepper. Remove bay leaf.
# Make the polenta While the ragù simmers, bring water (and milk if using) to a boil in a saucepan. Whisk in polenta gradually to avoid lumps. Reduce heat to low and stir frequently until creamy, about 20 minutes. Stir in butter, cheese, and salt.
# Plate it beautifully Spoon generous swirls of polenta into bowls. Top with the smoky mushroom ragù. Sprinkle with chopped parsley and a drizzle of good olive oil.