Serves: 6
Total Calories: 306

2 tablespoons dried porcini mushrooms
4 tablespoons olive oil
1 small onion finely chopped
1 1/2 pounds fresh mushrooms
2 cloves garlic finely chopped
3 tablespoons fresh parsley finely chopped
3 medium tomatoes peeled and diced
1 tablespoon tomato paste
3/4 cup warm water
1/4 teaspoon fresh thyme
1 bay leaf
salt and pepper
For the polenta:
6 1/4 cups water
1 tablespoon salt
2 1/2 cups cornmeal

Soak the dried mushrooms in warm water for 20 minutes then rinse well with warm water. Strain and reserve soaking liquid. In a large skillet, heat the oil and sauté the onion until translucent. Clean the fresh mushrooms. Cut into slices. Add fresh mushrooms to the skillet with the onions. Add the garlic, parsley and diced tomatoes. Cook for 5 minutes. Soften the tomato paste in the warm water. Add it to the skillet. Add the dried mushrooms and soaking liquid. Season with salt and pepper. Mix well. Lower the heat and cook for 15 minutes. Set aside while you make the polenta. Bring the water to boil in a large heavy saucepan. Add the salt. Reduce heat to a simmer, and begin to add the cornmeal in a very thin stream so you can see the individual grains, stirring constantly with a wooden spoon. Never stop stirring, and keep the water at a slow, steady simmer. Continue stirring for about 20 minutes (it may take up to 50 minutes depending on the type of cornmeal used), until all the cornmeal has been added. You will know it is done when it tears away from the sides of the pot as you stir. When the polenta has almost finished cooking, gently reheat the mushroom sauce. When polenta is cooked, spoon it into a large slightly wet bowl, wait 5 minutes, and turn it out onto a serving platter. Make a well in the center. Spoon the mushroom sauce into the well. Serve immediately.

Nutritional Facts:

Serves: 6
Total Calories: 306
Calories from Fat: 80

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