Creamy Mushroom Ragoût with Polenta: A Rustic Italian Delight

INGREDIENTS

1 package (about 1/2 ounce) dried porcini mushrooms 1/2 cup boiling water 1 can (about 14 ounces) vegetable broth 1/2 cup yellow cornmeal 1 tablespoon olive oil 1/3 cup sliced shallots or chopped onion 1 package (4 ounces) sliced mixed fresh exotic mushrooms or sliced cremini mushrooms 4 cloves garlic, minced 1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained 1/4 teaspoon red pepper flakes 1/4 cup chopped basil or parsley 1/2 cup grated fat-free Parmesan cheese

PREPARATION:

1. Soak porcini mushrooms in boiling water 10 minutes.
2. Meanwhile, whisk together vegetable broth and cornmeal in large microwavable bowl. Cover with waxed paper; microwave on HIGH 5 minutes. Whisk well; cook on HIGH 3 to 4 minutes or until polenta is very thick. Whisk again; cover. Set aside.
3. Heat oil in large nonstick skillet over medium-high heat. Add shallots; cook and stir 3 minutes. Add fresh mushrooms and garlic; cook and stir 3 to 4 minutes. Add tomatoes and red pepper flakes.
4. Drain porcini mushrooms; strain liquid and add to skillet. If mushrooms are large, cut into 1/2-inch pieces; add to skillet. Bring to a boil over high heat. Reduce heat simmer, uncovered, 5 minutes or until slightly thickened. Stir in basil.
5. Spoon polenta onto 4 plates; top with mushroom mixture. Sprinkle with cheese.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Sodium 572 mg Protein 6 g Fiber 3 g Carbohydrate 30 g Saturated Fat 1 g Total Fat 5 g Calories from Fat 25 % Calories 184 DIETARY EXCHANGE: Meat 1/2 Vegetable 2-1/2 Starch 1 Fat 1/2