Baked Polenta with Wild Mushroom and Tomato Sauce from Lighter, Quicker, Better: Cooking for the Way

Ingredients

• 1 cup yellow cornmeal
• 6 tablespoons freshly grated parmesan cheese
• Olive oil, for baking dish
• 3 cups cold water or 1½ cups each chicken broth, fat skimmed, and water Salt
• 1 cup lowfat (1%) milk
• ½ cup dried porcini or other dried mushrooms (1 ounce)
• 1 cup hot water
• 1 medium onion, halved and thinly sliced
• Salt
• Freshly ground black pepper
• 1 tablespoon olive oil
• 2 garlic cloves, peeled
• 3 tablespoons chopped parsley
• 2 cups sliced white button mushrooms
• ½ teaspoon dried oregano
• Freshly grated parmesan cheese, for passing at table (optional)
• Freshly grated nutmeg
• 1 can (about 1 pound) whole tomatoes, drained, juice reserved