Name: Crostini di Polenta con Funghi (Grilled Polenta with Mushrooms)
Yield: Serves 4
Cuisine: Italian
Ingredients: 400 g/14 oz/5½ cups mushrooms, sliced; a little milk; sea salt and ground black pepper; 45 ml/3 tbsp finely chopped fresh flat leaf parsley, to garnish; 250 g/9 oz Asiago or fontina cheese, cubed; 1 quantity polenta, cut into 8 squares; 45 ml/3 tbsp olive oil; 2 garlic cloves, thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This is a quick and easy way to use up leftover polenta. It is a deliciously different appetizer that is filling and pretty to look at. You can vary the flavour by using fried onions instead of the mushrooms if you prefer, or make it really Venetian by adding some warm, braised radicchio leaves. Asiago is a local cheese of the Veneto and is prized on the cheese board as well as in cooking.