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James's Braised Rabbit Ragu Mushrooms Over Soft Polenta

2 x Frying rabbits, cut into pieces 
    Flour 
    Salt, to taste 
    Freshly-ground black pepper, to taste 
4 tbl Olive oil 
1 1/2 cup Chopped onions 
1 cup Chopped carrot 
1/2 cup Chopped celery 
1 tbl Chopped garlic 
2 cup Chopped fresh or canned diced tomatoes, in juice 
1 tbl Chopped fresh rosemary leaves 
2 tsp Fresh thyme 
1/2 tsp Whole fennel seed 
2 1/2 cup Hearty red wine 
4 cup Rich chicken stock 
FOR THE MUSHROOMS 
1/2 oz Dried porcini, rehydrated, and coarsely chopped 
2 tbl Minced shallots 
3 cup Thickly-sliced wild mushrooms 
    (such as chantrelle, oyster, shiitake, Etc.) 
2 tbl Slivered sundried tomatoes, optional 
1/4 cup Pitted, sliced oil-cured or nicoise olives 
1 tsp Grated lemon zest 
    Polenta, Shanna's Olive's Soft PolentaBR2
4 oz Gorgonzola cheese, serving-size cubes
GARNISH
    Fresh chopped basil leaves

 Method :
Dust the rabbit with flour and season liberally with salt and pepper.
Add 2 tablespoons olive oil to an oven-proof pan and brown rabbit pieces on all sides. Remove rabbit and set aside. Add onions, carrots, celery and garlic to pan and cook until just beginning to brown. Add tomatoes, herbs, fennel seed, wine and stock and bring to a boil. Add rabbit, cover and place in a preheated 350 degree oven for 50 to 60 minutes or until rabbit is very tender and falling off the bone. Strain reserving all of the braising juices. Remove rabbit and discard bones and braising vegetables. Set rabbit meat aside.
Place juices in a saucepan and reduce over high heat by 1/2 or until lightly thickened. Season with salt and pepper and keep warm. While braising liquid is reducing, prepare mushrooms. Add porcini, shallots and remaining 2 tablespoons olive oil to a saute pan and quickly saute until just beginning to color. Add fresh mushrooms and saute until softened. Stir in tomatoes, olives and lemon zest and season to taste with salt and pepper. Set aside and keep warm. Spoon polenta in a large shallow bowl and make a well in the center. Place a portion of gorgonzola in center and top with boned rabbit and the mushroom mixture. Ladle reduced sauce over and around and sprinkle chopped basil over all. Serve immediately