Polenta Crostini with Mushrooms | Emiko Davies

By CheeseDiva

Ingredients

• For the mushroom topping:
• 1 litre water
• 300 grams of coarse polenta (Bramata)
• pinch of salt
• 2 tablespoons olive oil
• 15 grams of butter
• 500 grams of mushrooms
• 2 garlic cloves
• handful of herbs such as thyme, calamint or oregano
• salt and pepper

Details

Servings 1
Adapted from emikodavies.com

Preparation

Step 1

Makes about 10 crostini

To prepare the polenta crostini, cook the polenta with the water and salt in a large non stick saucepan over gentle heat for about 30-40 minutes to create a very dense, very thick polenta. Use a wooden spoon to stir often – it may help to have another set of hands to take over when your arms get tired. If the polenta starts making big bubbles turn the heat down to the minimum or remove it from the heat for a minute.

When cooked, remove from the heat and transfer the polenta to a large casserole dish or baking tray greased with olive oil. Quickly (as it sets fast), press the polenta down with a silicon spatula, or if it’s not too hot, with your hands, spreading it out as you go, until it is about 2cm thick and relatively smooth on top. Let cool completely.

Once set, cut the polenta into rectangular slices about 7×5 cm. Place them on a baking tray lined with baking paper and bake at 200

In the meantime, prepare the mushroom topping. Remove the stems, clean the caps gently of any dirt with some kitchen paper and slice thinly. Squash the garlic cloves with the back of a knife and saute the mushrooms and garlic in the olive oil and butter until the mushrooms are soft and cooked. Remove the garlic cloves, add fresh herbs and season with salt and pepper.

Top the hot crostini with the warm mushroom mixture and serve immediately.

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