Crostini Di Polenta Ai Funghi

Ingredients

1 oz porcini mushrooms
4 tb olive oil
1 onion
1 lb brown mushrooms
3 ripe tomatoes
1 tb parsley
6 c water
2 1/2 ts salt
2 c cornmeal

Instructions

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.