MANGIA BENE PASTA

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POLENTA CROSTINI WITH MUSHROOMS

(Serves 4-6 as a main dish)

This dish may be served as an appetizer, part of an antipasto, as a main course, or as a side dish with meat or poultry

1 oz. dried porcini mushrooms

3 TB. olive oil

1 large onion, minced

2 garlic cloves, minced

1 lb. fresh mushrooms, (any variety) sliced

3 plum tomatoes, diced

1 TB. flat-leaf parsley, chopped

Salt and pepper

1 recipe Basic Polenta, cooked and spread into a flat rectangle, cooled

Olive oil

Soak the dried porcini mushrooms in warm water about 30 minutes to soften.

Dry Porcini Mushrooms

Remove the mushrooms from the liquid, chop them coarsely and set aside.

Heat 3 Tb. olive oil in a large skillet and sauté the onion over low heat, 15-20 minutes, stirring occasionally.

Add the garlic and all of the mushrooms.  Cook 20-25 minutes until tender.

Add the tomatoes, parsley, salt and pepper, and cook another 5 minutes.

Cut the polenta into 2x4 inch slices and brush each piece with olive oil.

Broil them until lightly browned and crisp on both sides.

Place polenta crostini on a plate and top with hot mushroom mixture.

VARIATION: Cook the Basic Polenta and serve it immediately as a mound on each plate with the hot mushroom mixture over the top.  Sprinkle with grated Parmesan cheese.

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