Crostini Di Polenta Ai Funghi (Polenta Crostini & Mushroo)
Description
This Italian side-dish features Dried porcini mushrooms, Olive oil, Red onion, finely minced, Fresh brown mushrooms. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
cleaned & sliced 3 sm Ripe plum tomatoes, chopped 1 tb Parsley Salt & pepperPOLENTA6 c Water 2 1/2 ts Salt 2 c 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.
-
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
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 173.1kcal
- % Daily Value *
- Total Fat 15.4g24%
- Saturated Fat 2.1g11%
- Cholesterol 0.0mg0%
- Sodium 7.9mg1%
- Total Carbohydrate 6.9g3%
- Dietary Fiber 1.8g8%
- Sugars 3.8g
- Protein 4.6g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
amp, boiling, broiling, brown, crostini, dried, finely, fresh, funghi, italian, minced, mushroo, mushrooms, oil, olive, onion, polenta, porcini, red, sautéing
