CROSTINI DI POLENTA AI FUNGHI (POLENTA CROSTINI And MUSHROO

Servings: 8
Ingredients:

1 oz Dried porcini mushrooms
4 tb Olive oil
1 lg Red onion, finely minced
1 lb Fresh brown mushrooms,
-- cleaned and sliced
3 sm Ripe plum tomatoes, chopped
1 tb Parsley
Salt and 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 and rinse well under cold water.
Chop roughly and pat dry.
Heat olive oil in a heavy saute pot and saute onion until it is
translucent and soft. Add the garlic and all the mushrooms. Reduce heat
to low and cook, stirring intermittently, for 20 to 25 minutes, until
tender. Add the tomatoes, parsley, salt and pepper and cook for another
5 minutes.
POLENTA: Bring the salted water to vigorous boil in a large pot.
Reduce heat to low and slowly sprinkle in the cornmeal in a thin
stream, first whisking it in and then stirring constantly being careful
to eliminate any lumps. Keep the water at a steady simmer and 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 and patting until it is as smooth as
possible.
Cut the polnta into slices that are 2′ wide and 3′ to 4′ long. Brush
lightly with the olive oil. Broil until they are firm and lightly
crisp on both sides. Place a spoonful of the hot mushroom sauce on
the top of each crostini and serve.
Can be served as an appetizer, as an antipasto, as a side dish or as a
main dish.

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