Mushroom Ragout W/ Polenta

Ingredients

• 1 cup dried mushroom (porcini)
• 12 cup boiling water
• 1 12 cups vegetable broth
• 12 cup yellow cornmeal
• 1 tablespoon olive oil
• 13 cup shallot
• sliced
• 1 cup mushroom
• sliced (exotic)
• 4 garlic cloves
• minced
• 1 (14 1/2 ounce) canned tomatoes
• diced
• 14 teaspoon red pepper flakes
• 14 cup fresh basil
• chopped
• 12 cup parmesan cheese
• grated

Instructions

1. Soak dried mushrooms in boiling water for 10 minutes.
2. Meanwhile whisk together vegetable broth and cornmeal, in a large microwaveable bowl.
3. Cover with wax paper; microwave at high 4-5 minutes.
4. Whisk well; Cook at high 3-4 minutes or until the polenta is thick.
5. Set aside.
6. Heat oil in large nonstick skillet.
7. Add shallots, cook 3-4 minutes add mushrooms and garlic.
8. Cook another 3-4 minutes, add in tomatoes and pepper flakes.
9. Drain off dried mushrooms add in reconstituted mushrooms a little of their broth.
10. Boil over high, reduce to medium.
11. Simmer uncovered for 5 minutes.
12. Stir in basil.
13. Spoon polenta on to plates and top with mushroom mixture.
14. Sprinkle with cheese.