Pan Fried Polenta With Bruschetta Topping Recipes

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POLENTA BRUSCHETTA



Polenta Bruschetta image

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

Provided by merron-iru kami

Categories     Vegetable

Time 37m

Yield 12 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 73.4, Fat 6.2, SaturatedFat 2.8, Cholesterol 14.2, Sodium 90.8, Carbohydrate 1.4, Fiber 0.5, Sugar 0.9, Protein 3.3

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