Polenta crostini with mushrooms
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Polenta crostini with mushrooms
  Polenta    Mushrooms    Appetizers  
Last updated 6/12/2012 1:18:25 AM. Recipe ID 49270. Report a problem with this recipe.
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      Title: Polenta crostini with mushrooms
 Categories: Polenta, Appetizers
      Yield: 10 Servings
 
      1 oz Dried porcini mushrooms
      4 tb Extra-virgin olive oil
      1 lg Red onion, finely minced
      2 sm Garlic cloves, finely minced
      1 lb Fresh brown mushrooms, such
           -as cremini or portobello,
           -well cleaned and sliced
      4 sm Ripe plum tomatoes, chopped
      1 tb Chopped flat-leaf parsley
           Salt
           Freshly ground pepper
           Quick polenta
           Olive oil
 
  The use of instant polenta in this recipe from Carol Fields' "Italy in
  Small Bites," is strictly optional. If you prefer, make it the
  traditional way. Just be sure to warm up your stirring arm in advance.
  
  Soak dried mushrooms in warm water to cover at least 45 minutes or
  until softened. Remove from liquid carefully and rinse well under
  cold running water to remove any sand still clinging. Chop mushrooms
  roughly and drain thoroughly. Strain soaking liquid at least twice
  through sieve lined with cheesecloth or paper towels, and reserve for
  use in another dish.
  
  Heat olive oil in heavy skillet and saute onion until translucent and
  tender, 10-15 minutes. Add garlic and all mushrooms, turn heat to low
  and cook, stirring intermittently, for up to 20 minutes, until
  tender. Add tomatoes, parsley, salt and pepper to taste. Continue
  cooking another 5 minutes.
  
  Cut Quick Polenta into slices 2" wide and 3-4" long and brush lightly
  with olive oil to taste. Broil until firm and lightly crisp on both
  sides. Place spoonful of hot mushroom sauce on top of each crostino
  and serve.
 




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Recipe ID 49270 (Apr 03, 2005)

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