Crostini di polenta ai funghi (polenta crostini & mushroo Recipe

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Crostini di polenta ai funghi (polenta crostini & mushroo

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Categories:	Appetizers, Fun & Easy, Italian, Side-dishes, Vegetarian, Western European	Rating:	0
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Ingredients:

1	oz	Dried porcini mushrooms
4	tbsp	Olive oil
1	large	Red onion, finely minced
1	lbs	Fresh brown mushrooms
		-- cleaned & sliced
3	small	Ripe plum tomatoes, chopped
1	tbsp	Parsley
		Salt & pepper
		POLENTA
6	cup	Water
2 1/2	tsp	Salt
2	cup	Cornmeal, finely ground
		Olive oil

Procedures:

1	Soak the porcini mushrooms in warm water to cover for at least 45 minutes.
2	Carefully remove from liquid & rinse well under cold water.
3	Chop roughly & pat dry.
4	Heat olive oil in a heavy saute pot & saute onion until it is translucent & soft.
5	Add the garlic & all the mushrooms.
6	Reduce heat to low & cook, stirring intermittently, for 20 to 25 minutes, until tender.
7	Add the tomatoes, parsley, salt & pepper & cook for another 5 minutes.
8	Polenta: bring the salted water to vigorous boil in a large pot.
9	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.
10	Keep the water at a steady simmer & stir frequently.
11	When it comes away from the side of the pot, after 20 or 25 minutes, then it is cooked.
12	Check for salt.
13	Allow to cool by pouring onto a baking sheet & patting until it is as smooth as possible.
14	Cut the polnta into slices that are 2" wide & 3" to 4" long.
15	Brush lightly with the olive oil.
16	Broil until they are firm & lightly crisp on both sides.
17	Place a spoonful of the hot mushroom sauce on the top of each crostini & serve.
18	Can be served as an appetizer, as an antipasto, as a side dish or as a main dish.
19	Carol field, "italy in small bites