Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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