Bring 1 ½ quarts of water to a boil in a large pot. Add 2 tablespoons of extra-virgin olive oil and a generous handful of salt.

Gradually whisk in the cornmeal, breaking up any clumps as you go.

Lower the heat to medium and continue to cook the polenta for about 50 minutes, stirring frequently until it reaches a creamy consistency.

Soak the dried mushrooms in a bowl of warm water for about 40 minutes. After soaking, remove the mushrooms, reserving the water.

Squeeze the soaked mushrooms to remove excess water, then chop them into small pieces.

Dice the celery, carrots, and onion. Heat a drizzle of olive oil in a frying pan over medium heat and add the diced vegetables and a cinnamon stick. Sauté until the vegetables are tender.

Cut the prosciutto crudo into 1-inch strips and add to the pan along with the minced meat. Sauté for about 5 minutes, breaking up the meat as it cooks.

Sprinkle 1 tablespoon of flour over the mixture, and gradually add the reserved mushroom water and ladles of vegetable broth until the sauce becomes creamy.

Season your ragù with salt and pepper, letting it cook for about 20 minutes.

Transfer the cooked polenta to a serving dish and pour the hot mushroom ragù on top. Garnish with finely chopped parsley.