Polenta Bruschetta

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 37mins
SERVES: 12
UNITS: US

INGREDIENTS

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

  • Carefully unwrap polenta so as not to crumble it and slice the log into 12 even rounds.
  • 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.
  • Meanwhile, slice the tomatoes into 12 thick slices and drizzle them with the balsamic vinegar.
  • 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.
  • 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.
  • Makes 12 appetizers or 4 - 6 light entrees.
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