INGREDIENTS

INSTRUCTIONS

The use of instant polenta in this recipe from Carol Fields' "Italy in
Small Bites," is strictly optional. If you prefer, make it the
traditional way. Just be sure to warm up your stirring arm in advance.
Soak dried mushrooms in warm water to cover at least 45 minutes or
until softened. Remove from liquid carefully and rinse well under  cold
running water to remove any sand still clinging. Chop mushrooms
roughly and drain thoroughly. Strain soaking liquid at least twice
through sieve lined with cheesecloth or paper towels, and reserve for
use in another dish.  Heat olive oil in heavy skillet and saute onion
until translucent and  tender, 10-15 minutes. Add garlic and all
mushrooms, turn heat to low  and cook, stirring intermittently, for up
to 20 minutes, until  tender. Add tomatoes, parsley, salt and pepper to
taste. Continue  cooking another 5 minutes.  Cut Quick Polenta into
slices 2" wide and 3-4" long and brush lightly  with olive oil to
taste. Broil until firm and lightly crisp on both  sides. Place
spoonful of hot mushroom sauce on top of each crostino  and serve.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike
Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 42
Calories From Fat: 24
Total Fat: 2.8g
Cholesterol: 0mg
Sodium: 32.2mg
Potassium: 247.5mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: <1g
Protein: 1.4g