Heat a large pot and heat over medium-high heat. Once hot, add 2 tablespoons of olive oil, followed by the mushrooms. Cook the mushrooms for 5 minutes, stirring occasionally so that they don't burn, and then add the salt and pepper. Cook the mushrooms for another 5 minutes until they become a light golden brown and have softened.
Add the remaining 2 tablespoons of olive oil to the pot, followed by the garlic. Cook for 30 seconds to 1 minute, or until the garlic has become fragrant.
Next add in the wine and deglaze the bottom of the pot, then add in the San Marzano tomatoes, soy sauce, Parmigiano Reggiano cheese rind, basil, oregano, chili flakes, and sugar. Stir everything to combine then reduce the heat to low. Let simmer for 45 minutes to 1 hour.
When the Mushroom Ragu is done cooking, make the Parmesan Polenta. Add the chicken stock to a medium-sized pot and bring to a boil. Once boiling, add the polenta and whisk to combine. Reduce the heat to medium low and continue to whisk every 30 seconds for 5 minutes, or until the polenta has thickened up.
Once the polenta is cooked, remove it from the heat and add in the grated Parmigiano Reggiano cheese, butter, and whipped cream. Whisk to combine and set aside.
To serve, add a scoop of the Parmesan Polenta to a plate and top with the Mushroom Ragu. Garnish with a sprinkle of extra Parmigiano Reggiano cheese and some chopped parsely. Serve immediately with a glass of Blue Grouse Quill Pinot Noir and enjoy!