Crostini Di Polenta Ai Funghi
Submitted by luhoo
Broiled polenta crostini topped with a woodsy porcini and fresh mushroom ragout with tomatoes and parsley. Vegetarian Italian comfort food with deep, earthy flavor.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsDried porcini mushrooms are basically concentrated forest in a bag. Rehydrate them, pair them with fresh mushrooms, and you’ve got a sauce that tastes like it took all day.
The mushroom ragout starts with red onion and garlic softened in olive oil, then a mix of reconstituted porcini and sliced fresh mushrooms slow-cooked until tender. Roma tomatoes and parsley go in at the end for brightness.
Underneath it all sits polenta, stirred the traditional way until it pulls from the pot, spread on a sheet, cooled, cut, and broiled until firm and lightly crisp.
Spoon the hot mushroom sauce over each golden triangle and serve. Appetizer, side dish, main course. This does it all.
Kitchen Tips
- Soak the dried porcini for a full 45 minutes. Rinse well after to remove any grit hiding in the folds
- Stir the polenta frequently and keep the heat low. Lumps are the enemy and impatience is their ally
- The polenta is done when it pulls away cleanly from the sides of the pot
- Save the porcini soaking liquid (strained through cheesecloth) for risotto, soup, or adding to the mushroom sauce for extra depth
Ingredients
Directions
Soak the porcini mushrooms in warm water to cover for at least 45 minutes.
Carefully remove from liquid and rinse well under cold water.
Chop roughly and pat dry.
Heat olive oil in a heavy sauté pot and sauté onion until it is translucent and soft.
Add the garlic and all the mushrooms.
Reduce heat to low and cook, stirring intermittently, for 20 to 25 minutes, until tender.
Add the tomatoes, parsley, salt and pepper and cook for another 5 minutes.
POLENTA: Bring the salted water to vigorous boil in a large pot.
Reduce heat to low and slowly sprinkle in the cornmeal in a thin stream, first whisking it in and then stirring constantly being careful to eliminate any lumps.
Keep the water at a steady simmer and 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 and patting until it is as smooth as possible.
Brush lightly with the olive oil.
Broil until they are firm and lightly crisp on both sides.
Place a spoonful of the hot mushroom sauce on the top of each crostini and serve.
Can be served as an appetizer, as an antipasto, as a side dish or as a main dish.
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