Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3         ounce  dried porcini mushrooms
     1/4         pound  shitake mushrooms
     1/2         pound  cremini mushrooms
  1             medium  onion
                        olive oil
  2        tablespoons  butter
  1           teaspoon  fresh oregano -- minced
     1/4      teaspoon  black pepper
                        salt
  2               cups  low fat milk
  1                cup  yellow cornmeal
                        fresh oregano for garnish

Preparation:

1. In bowl soak porcini mushrooms in about 1 cup boiling water for 30 minutes. Meanwhile cut stems from shiitake mushrooms and discard; trim stem ends from cremini mushrooms; rinse both kinds of mushrooms to remove sand. Thickly slice mushroom. Coarsely chop onion. 2. In a 12 inch skillet over medium heat, cook the onion in 1 Tbsp olive oil and 3 Tbsp water until tender and browned; set aside. 3. In same skillet, over medium heat, in hot butter and 1 Tbsp olive oil, cook shiitake and cremini mushrooms with oregano, pepper and 1/2 tsp salt for 10 minutes, stirring occasionally. 4. While mushrooms are cooking, drain porcini, reserving 3/4 cup soaking liquid. Rinse porcini to remove sand; chop. 5. Return onion to skillet, stir in porcini and their soaking liquid; heat to boiling. Boil 1 minute to thicken slightly. Keep warm while preparing polenta. 6. In a 3 qt saucepan over high heat, heat milk, 1/2 tsp salt, and 2 cups water to boiling. Reduce heat to low; gradually sprinkle in cornmeal, stirring constantly. 7. Cook, stirring, 5 minutes or until thick. Stir in Parmesan. Serve Polenta topped with mushroom mixture. Garnish with oregano.

Nutritional Information:

260 Calories (kcal); 9g Total Fat; (29% calories from fat); 5g Protein; 41g Carbohydrate; 21mg Cholesterol; 81mg Sodium