1 can (14.5 ounces) diced tomatoes with basil, garlic & oregano, drained
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Let's Make It
1. Preheat oven to 350°F. Place polenta in an 8x8x2 inch baking dish and stir in 3 1/2 cups water and 1/4 teaspoon each salt and pepper. Bake for 40 minutes or until most of the water has been absorbed. Stir in parmesan cheese.
2. Place porcini in a small bowl; cover with 1 cup very hot water. Soak for 15 minutes, then remove with a slotted spoon and chop; set aside. Reserve mushrooms soaking water.
3. Heat oil in a large nonstick skillet over medium heat. Cook shallot 3 minutes. Add with mushrooms to pan; sprinkle with remaining 1/4 teaspoon each salt and pepper. Cook 7 minutes. Stir in flour and cook 2 minutes, stirring constantly. Whisk chicken broth, chopped porcini, mushroom liquid and diced tomatoes into skillet. Simmer over medium heat for 15 minutes. Spoon mushrooms sauce over polenta.