Morel Crusted Ribs with Polenta

Ingredients

• 1 ounce dried morel mushrooms
• 1 1/2 cups boiling water
• 2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 1/2 to 4 pounds meaty short ribs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 medium carrot, peeled, chopped
• 3 large garlic cloves, minced
• 1 1/2 ounces prosciutto , finely chopped
• 1 cup dry white wine
• 2 cups canned low-salt chicken broth
• 1 bay leaf
• 2 tablespoons (1/4 stick) butter, room temperature
• 2 cups fresh breadcrumbs from crustless day-old French bread
• 1/4 cup (about) Dijon mustard
• Polenta

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