CROSTINI DI POLENTA AI FUNGHI (POLENTA CROSTINI & MUSHROOM)

Ingredients:

• 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
• -----POLENTA-----
• 6 c Water
• 2 1/2 ts Salt
• 2 c Cornmeal, finely ground
• Olive oil

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