Crostini Di Polenta Ai Funghi (Polenta Crosti Recipe
Recipe Ingredients
1 oz dried porcini mushrooms
4 tbsp olive oil
1 large red onion, finely minced
1 lb fresh brown mushrooms, - cleaned &, sliced
3 small ripe plum tomatoes, chopped
1 tbsp parsley
1 salt & pepper
POLENTA
6 cup water
2 1/2 tsp salt
2 cup cornmeal, finely ground
1 olive oil
Recipe Preparation
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.
Servings: 8
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Crostini Di Polenta Ai Funghi (Polenta Crosti Recipe - Recipes 4u
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