Polenta Gratin With Tomato-Porcini Sauce

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1/4 ounce (about 2 tablespoons) dried porcini mushrooms

1 or 2 packages (about 2 lb. total) cooked polenta, plain or seasoned

1 can (28 oz.) crushed tomatoes with basil

1/4 cup dry red wine such as Zinfandel or Pinot Noir

1 tablespoon minced fresh basil leaves or 1 teaspoon dried basil

1/2 pound jack cheese, shredded

1/4 cup shredded parmesan cheese

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