1 ounce dried porcini mushrooms
4 tablespoons olive oil
1 large red onion, minced
1 pound fresh brown mushrooms, cleaned and sliced
3 small plum tomatoes, chopped
1 tablespoon parsley
salt and pepper
POLENTA:
6 cups water
2 1/2 teaspoons salt
2 cups finely ground cornmeal
olive oil
Servings: 8
1. 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.
2. 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.
3. Cut the polenta into slices that are 2" wide and 3" to 4" long. 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.
Servings: 8
4 tablespoons olive oil
1 large red onion, minced
1 pound fresh brown mushrooms, cleaned and sliced
3 small plum tomatoes, chopped
1 tablespoon parsley
salt and pepper
POLENTA:
6 cups water
2 1/2 teaspoons salt
2 cups finely ground cornmeal
olive oil
Servings: 8
1. 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.
2. 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.
3. Cut the polenta into slices that are 2" wide and 3" to 4" long. 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.
Servings: 8
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