Recipe - Crostini Di Polenta Ai Funghi (Polenta Crosti

1 ounce Dried porcini mushrooms
4 tablespoon Olive oil
1 lg Red onion, finely minced
1 pound Fresh brown mushrooms,
cleaned & cut or sliced up
3 small Ripe plum tomatoes, chopped
1 tablespoon Parsley
Salt & pepper

POLENTA
6 cup Water
2 One half teaspoon Salt
2 cup 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.