Polenta Gratin with Tomato-Porcini Sauce

Ingredients

• 28 oz canned tomatoes with basil crushed canned
• 2 tablespoons porcini mushrooms dried
• 1 tablespoon basil leaves dried fresh minced
• 0.5 pound jack cheese shredded
• 0.3 cup parmesan cheese shredded
• 0.3 cup pinot noir chocolate brownies dry red
• 1  packages polenta plain cooked ( 2 lb. total)

Equipment

• bowl
• frying pan
• oven
• ramekin

Directions

1. In a bowl, combine mushrooms and 1/2 cup boiling water and let stand until limp, about 5 minutes.
2. Meanwhile, cut the polenta crosswise into 1/2-inch-thick slices. Divide slices among 4 shallow 2-cup gratin dishes or ramekins.
3. Bake in a 450 oven until hot, about 5 minutes.
4. As polenta bakes, rub mushrooms gently to release grit, then lift from water, squeeze dry, and finely chop. Reserve liquid.
5. Put mushrooms in a 10- to 12-inch frying pan.
6. Pour in most of the soaking liquid, discarding the gritty remainder.
7. Add tomatoes, wine, and basil. Bring to a boil over high heat and boil about 5 minutes, stirring often.
8. Remove polenta from oven and spoon sauce evenly over it.
9. Sprinkle with jack and parmesan cheeses.
10. Broil 6 inches from heat until cheeses begin to brown, about 6 minutes.