Crostini di polenta ai funghi trifolati (Polenta-Crostini mit Pilze)

für 12 crostini

500 ml wasser | 8 el instantpolenta | 50 g pfifferlinge | 50 g steinpilze | 1 handvoll frische petersilie, fein gehackt | 1 knoblauchzehe | 1 el olivenöl | salz, pfeffer


das wasser salzen und aufkochen lassen. die polenta hinzugießen und umrühren. 8 minuten kochen lassen. die mischung abkühlen lassen und auf eine alufolie geben. danach zu einer rolle formen und in der folie einwickeln. 2 stunden kalt stellen und fest werden lassen. die kalte polenta in 1/2 cm scheiben schneiden und goldbraun anbraten.

die pilze in kleine stücke schneiden, mit öl und knoblauch anbraten. mit petersilie bestreuen und auf die crostinis geben. noch warm schmecken sie super!

ad | 24.10.2010 | 11 Kommentare

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