Sunday, June 28, 2009

Polenta pizzette with bruschetta and parmesan topping

1 tube polenta with garlic and basil
1 jar tomato bruschetta
4 tbsps freshly grated parmesan
freshly grated black pepper

Preheat boiler, line baking sheet with aluminum foil. Coat aluminum foil with vegetable spray. Slice polenta in 1/4 inch thick slices, arrange on prepared sheet. Broil each side until they start turning golden around the edges. Spoon about a tbsp of bruschetta on each polenta slice, and top with parmesan and pepper. Broil until cheese melts on top.

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