Polenta, made from boiled cornmeal, is a staple of northern Italy and it can be as versatile as southern Italian pasta.
It is often served hot like mash, with various toppings such as a good stew or a Bolognese sauce. However, it can also be moulded, then cut into squares and fried or grilled. The latter is the version I propose here, a recipe for polenta crostini served with wild mushrooms — a tasty seasonal delicacy.
Preparation time 30 min. Serves 4-6 as starter or canapés
Ingredients
● 500g pre-cooked packet polenta (maize meal)
● Approximately 2 litres water
● 1 tbsp sea salt
● 500g chestnut mushrooms or mixed wild mushrooms
● 40g dried porcini mushrooms
● 1 onion, finely chopped
● 2-3 cloves of crushed garlic
● Small bunch of fresh flat leaf parsley
● Splash of white wine
● 6-7 tbsps of extra-virgin olive oil
● Salt and freshly ground black pepper to taste
