Crostini Di Polenta Ai Funghi (Polenta Crosti

Categories: Appetizers | Italian | Side dish | Vegetarian

Serves: 8 Servings

Ingredients:

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

Instructions:
----------------------------------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.

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