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1
Soak the porcini mushrooms in warm water to cover for at least 45 minutes.
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2
Carefully remove from liquid and rinse well under cold water.
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3
Chop roughly and pat dry.
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4
Heat olive oil in a heavy saute pot and saute onion until it is translucent and soft.
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5
Add the garlic and all the mushrooms.
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6
Reduce heat to low and cook, stirring intermittently, for 20 to 25 minutes, until tender.
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7
Add the tomatoes, parsley, salt and pepper and cook for another 5 minutes.
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8
POLENTA: Bring the salted water to vigorous boil in a large pot.
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9
Reduce heat to low and slowly sprinkle in the cornmeal in a thin stream, first whisking it in and then stirring constantly being careful to eliminate any lumps.
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10
Keep the water at a steady simmer and stir frequently.
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11
When it comes away from the side of the pot, after 20 or 25 minutes, then it is cooked.
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12
Check for salt.
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13
Allow to cool by pouring onto a baking sheet and patting until it is as smooth as possible.
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14
Brush lightly with the olive oil.
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15
Broil until they are firm and lightly crisp on both sides.
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16
Place a spoonful of the hot mushroom sauce on the top of each crostini and serve.
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17
Can be served as an appetizer, as an antipasto, as a side dish or as a main dish.
