Mushroom Ragout W/ Polenta

Ingredients

• 1 cup dried mushroom (porcini)
• 1/2 cup boiling water
• 1 1/2 cups vegetable broth
• 1/2 cup yellow cornmeal
• 1 tablespoon olive oil
• 1/3 cup shallot, sliced
• 1 cup mushroom, sliced (exotic)
• 4 garlic cloves, minced

• 1 (14 1/2 ounce)  canned tomatoes, diced
• 1/4 teaspoon red pepper flakes
• 1/4 cup fresh basil, chopped
• 1/2 cup parmesan cheese, grated

Directions

1. 1

   Soak dried mushrooms in boiling water for 10 minutes.

2. 2

   Meanwhile whisk together vegetable broth and cornmeal, in a large microwaveable bowl. Cover with wax paper; microwave at high 4-5 minutes. Whisk well; Cook at high 3-4 minutes or until the polenta is thick. Set aside.

3. 3

   Heat oil in large nonstick skillet. Add shallots, cook 3-4 minutes add mushrooms and garlic. Cook another 3-4 minutes, add in tomatoes and pepper flakes. Drain off dried mushrooms add in reconstituted mushrooms a little of their broth. Boil over high, reduce to medium. Simmer uncovered for 5 minutes. Stir in basil.

4. 4

   Spoon polenta on to plates and top with mushroom mixture. Sprinkle with cheese.