Crostini di Polenta ai Funghi

• portioner: Makes about 32 crostini.

Ingredienser

1 recipe Fast Polenta (see page 68)

1½ pounds assorted full- flavored fresh mushrooms, such as shiitake, cremini, portobello, porcini, chanterelles, etc.

4 tablespoons unsalted butter

3 large garlic cloves, peeled and finely chopped

About ¼ teaspoon hot red pepper flakes, or to taste

5 tablespoons chopped

Italian parsley

Salt and freshly ground black pepper

Extra-virgin olive oil for polenta

Freshly grated imported

Parmesan cheese

Instruktioner

Prepare the polenta. Pour into a lightly oiled 1'½2-quart loaf pan. Let cool, then refrigerate, covered with plastic wrap, until firm. Wipe the mushrooms clean with damp paper towels. Trim off any hard, fibrous stems. Cut the mushrooms into small pieces. Place the butter, garlic, and hot red pepper flakes in a large sauté pan. Turn the heat to medium-high and when the butter melts, add all the mushrooms and parsley. Stir well. Cook, uncovered, until the mushrooms are tender and almost all excess moisture evaporates. Meanwhile, unmold the polenta and cut into 16 ½-inch slices. Cut each slice into 2 rectangles and trim edges. Brush polenta on both sides with olive oil. Grill on both sides until crusty and marked by the grill, about 4 to 5 minutes per side. Top each slice of polenta with a big spoonful of mushrooms and generously sprinkle with Parmesan.