Title: Crostini Di Polenta Ai Funghi (Polenta Crostini & Mushroo
Categories: Appetizer Italian Side Vegetarian
Yield: 8 Servings
| 1 | oz | Dried porcini mushrooms |
| 4 | tb | Olive oil |
| 1 | lg | Red onion, finely minced |
| 1 | lb | Fresh brown mushrooms, - cleaned & sliced |
| 3 | sm | Ripe plum tomatoes, chopped |
| 1 | tb | Parsley |
| | | Salt & pepper |
| POLENTA |
| 6 | c | Water |
| 2 1/2 | ts | Salt |
| 2 | c | Cornmeal, finely ground |
| | | Olive oil |
Soak the porcini mushrooms in warm water to cover for at least 45 minutes.
Carefully remove from liquid & rinse well under cold water. Chop roughly &
pat dry. Heat olive oil in a heavy saute pot & saute onion until it is
translucent & soft. Add the garlic & all the mushrooms. Reduce heat to
low & cook, stirring intermittently, for 20 to 25 minutes, until tender.
Add the tomatoes, parsley, salt & pepper & cook for another
5 minutes. POLENTA: Bring the salted water to vigorous boil in a
large pot. Reduce heat to low & slowly sprinkle in the cornmeal in a thin
stream, first whisking it in & then stirring constantly being careful to
eliminate any lumps. Keep the water at a steady simmer & stir frequently.
When it comes away from the side of the pot, after 20 or 25 minutes, then
it is cooked. Check for salt. Allow to cool by pouring onto a baking
sheet & patting until it is as smooth as possible. Cut the polnta into
slices that are 2" wide & 3" to 4" long. Brush lightly with the olive oil.
Broil until they are firm & lightly crisp on both sides. Place a spoonful
of the hot mushroom sauce on the top of each crostini & serve. Can be
served as an appetizer, as an antipasto, as a side dish or as a main dish.