Polenta With Tomato And Wild Mushroom Sauce

• 2 heaping tablespoons dried porcini or other mushrooms
• 28 ounce can Italian plum tomatoes, drained
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Freshly ground black pepper to taste
• 2 cups chicken stock, approximately
• 1 cup instant polenta
• 2 tablespoons coarsely grated Parmigiano Reggiano

1. Cover mushrooms with hot water and set aside.
2. Crush the plum tomatoes between the fingers and place in pot, without the juice, along with the thyme, oregano and pepper.
3. Cook over medium high heat for 10 minutes, until most of liquid has been absorbed.
4. Drain mushrooms and squeeze out liquid; chop coarsely and add to tomatoes.
5. Strain leftover liquid.
6. Add some mushroom liquid if tomato mixture has become too dry.
7. Meanwhile, bring chicken stock to boil (follow directions on instant polenta package for amount of liquid needed).
8. When stock has boiled, slowly add polenta, stirring constantly, until mixture is thick and liquid has been absorbed.
9. Serve polenta topped with the tomato-mushroom sauce and grated cheese.

porcini, italian plum tomatoes, thyme, oregano, freshly ground black pepper, chicken stock, instant polenta

Taken from cooking.nytimes.com/recipes/9582 (may not work)