Polenta with Mushrooms

I really like this dish, the flavor of the mushroom mixture is so rich & delicious, it is phenomenal IMHO.

Polenta with Mushrooms

1/2 oz dried porcini mushrooms soaked in 1 cup hot water for 20 minutes
EVOO
1 small onion, chopped
4 cloves garlic, finely chopped
1 pound mushrooms, thinly sliced
1/2 cup white wine
1 1/2 Tablespoons tomato paste
1/2 teaspoon dried rosemary
salt & pepper to taste
1 1/2 cups water
1 1/2 cups broth
1 cup polenta flour (coarse ground yellow cornmeal)

*lightly oil a 9-10" pie plate & set aside
*bring water & broth to a boil, stir in polenta flour SLOWLY, stirring CONSTANTLY
*reduce heat & add in half of the garlic, salt, & a Tablespoon of EVOO
*cover & simmer about 15 minutes, stirring occasinally
*remove from heat & let stand 5 minutes
*pour into pie plate, packing in & smoothing out top, set aside to firm up about 20 minutes
*drain the porcinis in a strainer, reserving the soaking liquid
*rinse the mushrooms thoroughly & drain; coarsely chop & set aside
*strain the soaking liquid through cheesecloth or a coffee filter & aside
*heat oil & cook onion about 3 minutes
*add the remaining garlic, cook, stirring, about 1 minute
*add mushrooms & cook, stirring, about 2 minutes
*add porcinis, the strained soaking liquid, wine, tomato paste, rosemary, s & p.
*bring to a boil, simmer uncovered, stirring occasionally, until liquids are almost completely reduced, about 20 minutes
*spoon on top of polenta & cut into wedges & serve