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    You are in: Home / Recipes / Polenta Bruschetta Recipe
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    Polenta Bruschetta

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    20 mins

    17 mins

    merron-iru kami's Note:

    An easy and delicious alternative to traditional bruschetta--especially for those of us who are allergic to wheat or gluten!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 12 ounces prepared polenta (comes in a roll in the refrigerated section)
    • 2 tablespoons olive oil
    • 3 tablespoons balsamic vinegar
    • 2 large beefsteak tomatoes
    • 12 large basil leaves
    • 6 ounces brie cheese, sliced into 12 thin strips
    • salt and pepper

    Directions:

    1. 1
      Carefully unwrap polenta so as not to crumble it and slice the log into 12 even rounds.
    2. 2
      Add 2 tbs olive oil to a sauté pan and fry the polenta rounds until crisp. Flip the rounds and continue crisping the other side.
    3. 3
      Meanwhile, slice the tomatoes into 12 thick slices and drizzle them with the balsamic vinegar.
    4. 4
      Remove the polenta slices from the pan and put them onto a cookie sheet sprayed with non-stick cooking spray. Top each slice with a tomato, salt and pepper to taste, and bake at 350 degrees for 12 minutes.
    5. 5
      Once thoroughly heated, top the polenta stacks with a basil leaf and a slice of brie. Return to the oven for 5 minutes or until brie melts. Serve immediately.
    6. 6
      Makes 12 appetizers or 4 - 6 light entrees.

    Ratings & Reviews:

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    Nutritional Facts for Polenta Bruschetta

    Serving Size: 1 (53 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 73.3
     
    Calories from Fat 56
    76%
    Total Fat 6.2 g
    9%
    Saturated Fat 2.7 g
    13%
    Cholesterol 14.1 mg
    4%
    Sodium 90.8 mg
    3%
    Total Carbohydrate 1.3 g
    0%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.8 g
    3%
    Protein 3.2 g
    6%

    The following items or measurements are not included:

    prepared polenta

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