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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: entree / Number of Servings: 8 |
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Directions: 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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