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Title: Crostini Di Polenta Alla Pizzaiola (Polenta & Tomato Sauc
Categories: Appetizer Ethnic Snack Vegetarian
Yield: 8 Servings
4 | tb | Olive oil |
2 | Garlic cloves | |
6 | Ripe tomatoes, seeded, - finely chopped & drained | |
Salt & pepper | ||
1 1/2 | tb | Parsley |
Polenta, prepared as above | ||
Olive oil |
Warm the olive oil in a medium sized skillet over low heat & saute the garlic gently, just until it begins to take on colour. Add the tomatoes, salt & pepper & cook uncovered for 10 minutes, or until the tomatoes lose their juices. Stir in the parsley.
Preheat the broiler. Cut the cooked polenta into 2" squares & brush them with a light wash of oil. Broil until they are firm & lightly crisp with a bit of a crust on the first side. Turn the squares over & spread with the tomato mixture. Broil for 5 to 7 minutes & serve immediately.
Carol Field, "Italy in Small Bites"
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