Polenta Crostini With Mushrooms
Time needed
15 min
preparation
+
15 min
cooking
Serving Size / Yield
32 servings
Ingredients
- 1 lb. assorted mushrooms
- 4 Tbs. unsalted butter
- 3 lg. garlic cloves, peeled and finely chopped
- 1 tsp. hot red pepper flakes, or to taste
- 5 Tbs. chopped Italian parsley
- 1 lb. ready-made polenta
- salt and freshly ground black pepper
- extra virgin olive oil
- freshly grated Parmesan cheese
Directions
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 pepper flakes in a large saute pan. Turn the heat to medium-high. 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, cut the polenta into 16 slices. Cut each slice in half. 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 with a big spoonful of mushrooms; dust generously with Parmesan.
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