Crostini Di Polenta Ai Funghi (Polenta Crostini & Mushrooms)


  • 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
  1. 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.
  2. Heat olive oil in a heavy saute pot & saute onion until it is  translucent & soft.  Add the garlic & all the mushrooms.
  3. Reduce  heat to low & cook, stirring intermittently, for 20 to 25 minutes,  until tender.
  4. Add the tomatoes, parsley, salt & pepper & cook for  another 5 minutes.


  • 6 c Water
  • 2 1/2 ts Salt
  • 2 c Cornmeal, finely ground
  • Olive oil
  1. Bring the salted water to vigorous boil in a large pot.
  2. 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.
  3. Allow to cool  by pouring onto a baking sheet & patting until it is as smooth as  possible.
  4. Cut the polnta into slices that are 2″ wide & 3″ to 4″ long.  Brush  lightly with the olive oil.
  5. 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.

Note: Can be served as an appetizer, as an antipasto, as a side dish or as  a main dish.


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