Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 oz Dried porcini mushrooms -- cleaned sliced
4 tb Olive oil 3 sm Ripe plum tomatoes, chopped
1 lg Red onion, finely minced 1 tb Parsley
1 lb Fresh brown mushrooms, Salt pepper

--------------------------POLENTA-------------------------------
6 c Water 2 c Cornmeal, finely ground
2 1/2 ts Salt 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.

Carol Field, "Italy in Small Bites"
Submitted By MARK SATTERLY On 03-27-95

Browse by categories