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Categories:Viewed: 90 - Published at: 3 years ago
Ingredients
- 1 ounce mushrooms, porcini dried
- 4 tablespoons olive oil
- 1 large red onion minced
- 1 pound mushrooms sliced
- 3 small italian plum (roma) tomatoes chopped
- 6 cups water
- 2 1/2 teaspoons salt
- 2 cups cornmeal
Method
- 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.
- 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.
