*  Exported from  MasterCook  *
 
         CROSTINI DI POLENTA AI FUNGHI (POLENTA CROSTINI & MUSHROO
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Appetizers                       Italian
                 Side dish                        Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
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