Crostini di polenta ai funghi (polenta crostini & mushroo
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Crostini di polenta ai funghi (polenta crostini & mushroo
  Polenta    Appetizers    Italian    Side dish    Vegetarian  
Last updated 6/12/2012 12:56:59 AM. Recipe ID 19370. Report a problem with this recipe.
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      Title: Crostini di polenta ai funghi (polenta crostini & mushroo
 Categories: Appetizers, Italian, Side dish, Vegetarian
      Yield: 8 Servings
 
      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

MMMMM--------------------------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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Recipe ID 19370 (Apr 03, 2005)

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