Mini Polenta Sandwiches Easy Recipes

GRILLED POLENTA VEGGIE SANDWICH

Steps:

• In a nonstick skillet over medium heat warm 3 tablespoons of olive oil. Add the eggplant and saute until very soft (8 minutes).
• Season with salt and pepper and transfer to a bowl (keep warm).
• In the same pan add the onion and saute for 2 minutes. Add the bell pepper, zucchini and sun dried tomatoes. Season with salt and pepper and saute for 5 minutes.
• Warm a grill pan over medium heat and brush with remaining olive oil and add the polenta slices. Grill for 2-3 minutes on each side.
• Serve the eggplant mixture in between two slices of grilled polenta.

POLENTA MINI PIZZAS

Steps:

• Preheat broiler.
• Heat olive oil on griddle or in frying pan on medium/medium high.
• Slice polenta into six 1/2 inch rounds.
• Fry polenta according to package directions. If there are no directions for frying, fry 5 minutes per side.
• Remove from griddle/pan, and place on a baking sheet. Prepare each slice like you would a pizza, layering 1 tablespoon pasta sauce, a basil leaf, 1 tablespoon ricotta, then 1 teaspoon parmesan. Broil 2-4 minutes until lightly browned.
• Note: Be careful when removing from the oven, especially if you're using a flat baking sheet. The polenta likes to slide around! Serve.

MINI POLENTA SANDWICHES (EASY)

Steps:

• Preparation:.
• Preheat oven to 350°F Remove polenta from package and slice about 1/4" thick. Heat oil in heavy nonstick skillet over medium high heat. Add polenta slices for about 2-4 minutes per side until crisp and light brown. Remove to paper towel to drain.
• Make sandwiches with polenta, tomato slices, Brie slices, and basil leaves. Secure with wooden toothpicks. Place on baking sheet and bake at 350°F for 7-8 minutes until cheese melts and sandwiches are hot.