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Polenta Crostini with Mushrooms

 

21

Yield

10

servings

Prep

50

min

Cook

50

min

Ready

100

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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 to 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 to 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 121g (4.3 oz)
Amount per Serving
Calories 7268% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 4g
Vitamin A 7% Vitamin C 13%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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