pouring onto a baking sheet & patting until it is as smooth as possible. Cut the polnta into slices that are 5 cm wide & 8 cm to 10 cm 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.