Polenta with Mushroom Sauce

By Bibigallini

Delicious and easy baked polenta with a rich mushroom sauce.

Ingredients

• 1 C dry polenta
• 1/2 t salt
• 1/2 t pepper
• 1/2 C soy Parmesan cheese substitute
• 1 C dried porcini mushrooms
• 1 T olive oil
• 1 shallot, finely chopped
• 10 oz white mushrooms, sliced
• 3 T flour
• 1/2 C low-sodium veggie broth
• 1 can (14.5oz) diced tomatoes w/ basil, garlic & oregano--drained (I left a little of the liquid because I didn't use the dried mushrooms with the soaking water)

Preparation

Step 1

Heat oven to 350 deg; place polenta in an 8x8x2 " baking dish and stir in 3 1/2 C water and 1/4 t each salt and pepper. Bake at 350 deg. for 40 min or until most of the water has been absorbed. Stir in Parmesan cheese substitute. (alternately, you can cook the polenta on top of the stove; then add the parm substitute and put in baking dish--bake for about 20 min.)

Place porcini in a small bowl; cover with 1C very hot water. soak for 15 min, then remove with slotted spoon and chop; set aside. Reserve mushroom soaking water.

Heat oil in large skilled over med. heat. Cook shallot 3 min. Add white mushrooms to pan; sprinkle with remaining salt and pepper. Cook 7 min. Stir in flour and cook 2 min. stirring constantly. Whisk veggie broth, mushroom liquid and diced tomatoes into skillet. Simmer over med. heat for 15 min. Spoon mushroom sauce over polenta and serve.

Alternatively:
You can use Portabella mushrooms in place of porcinis and add more veggie broth to make up for the soaking liquid--plus enough liquid from the tomatoes to make another cup.

You could also cut the salt by using no-salt tomatoes and not using as much salt as they suggest.