Christmas in Tuscany -

Mushroom Crostini

December 3, 2013

Crostini Polenta and Mushroom Sauce

Ingredients

Method

1. In a pot, bring the water, olive oil and salt to the boil. Pour in all the corn meal and whisk. Turn down the heat to low and continue whisking until the polenta is thick, smooth and creamy. It needs to be thick enough that the polenta doesn’t sink to the bottom of the pan when you stop stirring.
   
   
2. Cover the pot and cook for 30 minutes on a low heat. Cook for 40 minutes for thicker polenta.
   
   
3. Every ten minutes, stir vigourously. When cooked, pour onto a baking sheet to cool. Cut into pieces.
   
   

Mushroom Sauce

1. Add the olive oil, parsley, garlic and mushrooms into a pot. Fry for two minutes on a high heat. Add salt, pepper and tomato sauce and cook for 3 minutes.
   
   
2. Add a couple of dollops to each polenta slice, pop in the oven for three minutes to re-heat and serve.