Ingredients
- 3 ripe tomatoes (plum)
- 1 onion (red)
- 1,400 ml water
- 475 gr cornmeal
- 160 gr brown mushrooms (fresh)
- 60 ml olive oil
- 10 gr porcini mushrooms (dried)
- 8 gr parsley
- 7 gr salt
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.
