---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Polenta Crostini with Mushrooms
  Categories: Appetizers
       Yield: 10 servings
  
       1 oz Dried porcini mushrooms
       4 tb Extra-virgin olive oil
       1 lg Red onion, finely minced
       2 sm Garlic cloves, finely minced
       1 lb Fresh brown mushrooms, such
            -as cremini or portobello,
            -well cleaned and sliced
       4 sm Ripe plum tomatoes, chopped
       1 tb Chopped flat-leaf parsley
            Salt
            Freshly ground pepper
            Quick polenta
            Olive oil
  
   The use of instant polenta in this recipe from Carol Fields' “Italy in
   Small Bites,” is strictly optional. If you prefer, make it the traditional
   way. Just be sure to warm up your stirring arm in advance.
   
   Soak dried mushrooms in warm water to cover at least 45 minutes or until
   softened. Remove from liquid carefully and rinse well under cold running
   water to remove any sand still clinging. Chop mushrooms roughly and drain
   thoroughly. Strain soaking liquid at least twice through sieve lined with
   cheesecloth or paper towels, and reserve for use in another dish.
   
   Heat olive oil in heavy skillet and saute onion until translucent and
   tender, 10-15 minutes. Add garlic and all mushrooms, turn heat to low and
   cook, stirring intermittently, for up to 20 minutes, until tender. Add
   tomatoes, parsley, salt and pepper to taste. Continue cooking another 5
   minutes.
   
   Cut Quick Polenta into slices 2 wide and 3-4 long and brush lightly with
   olive oil to taste. Broil until firm and lightly crisp on both sides. Place
   spoonful of hot mushroom sauce on top of each crostino and serve.
  
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