Soak porcini mushrooms in boiling water 10 minutes.

Meanwhile, whisk together vegetable broth and cornmeal in large microwavable bowl. Cover with waxed paper; microwave at High 5 minutes. Whisk well; cook at High 3 to 4 minutes or until polenta is very thick. Whisk again; cover. Set aside.

Heat oil in large nonstick skillet over medium-high heat. Add shallots; cook and stir 3 minutes. Add fresh mushrooms and garlic; cook and stir 3 to 4 minutes. Add tomatoes and red pepper flakes.

Drain porcini mushrooms; add liquid to skillet. If mushrooms are large, cut into 1/2-inch pieces; add to skillet. Bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 5 minutes or until slightly thickened. Stir in basil.

Spoon polenta onto 4 plates; top with mushroom mixture. Sprinkle with cheese.

This recipe yields 4 servings.

Exchanges Per Serving: 1 Starch, 1/2 Meat, 2 1/2 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 184; Calories from Fat 25%; Total Fat 5g; Saturated Fat 1g; Protein 6g; Carbohydrates 30g; Cholesterol 0mg; Sodium 572mg; Dietary Fiber 3g.