POLENTA WITH PORCINI MUSHROOM SAUCE

Polenta:
2 1/2 cups water
1 tbsp olive oil
3/4 cup yellow cornmeal
1 tsp salt
3/4 cup Parmesan cheese -- freshly grated
1 tbsp butter

Porcini Mushroom Sauce:
3/4 oz dried porcini mushrooms -- * see note
1 cup warm water
1 tbsp olive oil
1/2 cup onion -- chopped
2 cloves garlic -- minced
1/4 cup Marsala wine -- ** see note
1/4 cup dry white wine
1/2 tsp fresh rosemary -- minced
1/2 cup chicken stock or canned low-salt broth
1/2 cup beef stock or canned low-salt broth
1/2 tbsp butter -- room temp
1/2 tbsp all-purpose flour

For sauce:

Combine porcini mushrooms and warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remov mushrooms from liquid, squeezing excess liquid from mushrooms bck into bowl, reserve liquid. Place mushrooms in another small bowl. Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; saute until onions brown, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes. Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper. While sauce is cooking, put cornmeal, water, salt and olive oil in microwaveable container (a 2 qt corningware is fine). Cook on HIGH for 3 minutes, uncovered. Open microwave and mix cornmeal mixture to get all lumps out. Then cook on HIGH for another 3 minutes, uncovered. When done, add butter and cheese. Mix well. To plate: Ladle polenta into shallow bowls. Top with mushroom sauce. Serve with additional cheese, if desired.