- 2 cups boiling water, divided
- 1/2 cup dried porcini mushrooms (about 1/2 ounce)
- 1 cup sun-dried tomatoes, packed without oil (about 2 ounces)
- 1 tablespoon olive oil
- 1 1/2 cups finely chopped red onion
- 1 tablespoon minced garlic cloves
- 5 cups finely chopped cremini mushrooms (about 1 pound)
- 2 teaspoons minced fresh or 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 cup dry red wine
- 2 tablespoons minced fresh flat-leaf parsley
- 3/4 cup yellow cornmeal
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1 1/2 cups fat-free milk
- 1/2 cup (2 ounces) shredded Gruyère cheese
- 2 tablespoons grated fresh Parmesan cheese
- calories 334
- caloriesfromfat 28 %
- fat 10.3 g
- satfat 4 g
- monofat 4.5 g
- polyfat 1.1 g
- protein 17.8 g
- carbohydrate 46 g
- fiber 6.2 g
- cholesterol 20 mg
- iron 3.4 mg
- sodium 905 mg
- calcium 361 mg
How to Make It
To prepare ragù, combine 1 cup boiling water and porcinis in a bowl; cover and let stand 15 minutes. Drain porcinis through a sieve over a bowl, reserving soaking liquid. Discard porcini stems; finely chop porcini caps.
Combine 1 cup boiling water and sun-dried tomatoes in a bowl. Cover and let stand 15 minutes. Drain and finely chop tomatoes.
Heat oil in a Dutch oven over medium heat. Add onion and garlic; cover and cook 10 minutes, stirring occasionally. Add creminis, rosemary, salt, and red pepper. Cover and cook 5 minutes. Uncover and cook 5 minutes or until liquid almost evaporates.
Add porcini caps, reserved soaking liquid, chopped tomatoes, wine, and parsley; bring to a boil. Reduce heat; simmer 12 minutes.
To prepare polenta, place cornmeal and salt in a large saucepan. Gradually add 1 1/2 cups water and milk, stirring constantly with a whisk; bring to a boil. Reduce heat to medium; cook 5 minutes, stirring frequently.
Remove from heat; stir in Gruyère. Serve with ragù; sprinkle with Parmesan.