Ingredients
- 3 ripe tomatoes (plum)
- 1 onion (red)
- 6 c water
- 2 c cornmeal
- 1 lb brown mushrooms (fresh)
- 4 tb olive oil
- 1 oz porcini mushrooms (dried)
- 1 tb parsley
- 2 1/2 ts salt
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.