Polenta Crostini with Mushrooms

100 minutes Prep: 50 minutes Cook: 50 minutes

72 calories per serving view nutrition facts

10 servings suggest servings

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Ingredients

1	ounce	mushrooms, porcini	dried
4	tablespoons	olive oil, extra-virgin
1	large	red onion	finely minced
2	small	garlic cloves	finely minced
1	pound	mushrooms	brown, fresh, such as cremini or portobello, well cleaned and sliced
4	small	italian plum (roma) tomatoes	ripe, chopped
1	tablespoon	parsley leaves	flat-leaf, chopped
1	x	salt
1	x	black pepper	freshly ground
1	x	polenta	quick
1	x	olive oil

Directions

Soak dried mushrooms in warm water to cover at least 45 minutes or until softened.

Remove from liquid carefully and rinse well under cold running water to remove any sand still clinging.

Chop mushrooms roughly and drain thoroughly.

Strain soaking liquid at least twice through sieve lined with cheesecloth or paper towels, and reserve for use in another dish.

Heat olive oil in heavy skillet and sauté onion until translucent and tender, 10-15 minutes.

Add garlic and all mushrooms, turn heat to low and cook, stirring intermittently, for up to 20 minutes, until tender.

Add tomatoes, parsley, salt and pepper to taste.

Continue cooking another 5 minutes.

Cut Quick Polenta into slices 2 inches wide and 3-4 inches long and brush lightly with olive oil to taste.

Broil until firm and lightly crisp on both sides.

Place spoonful of hot mushroom sauce on top of each crostino and serve.

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Nutrition Facts

Serving Size 121g

Amount per Serving

Calories 72 68% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 7mg	0%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	5%
Sugars 3.0g
Protein 2.0g	4%

Vitamin A	7%		Vitamin C	13%
Calcium	1%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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