Polenta Bruschetta With Tomato-caper Sauce |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Try this variation on bruschetta. Using a store-bought roll of prepared polenta makes it really quick and easy. Ingredients:
1/3 cup chopped onion |
1 clove minced garlic |
1 tablespoon olive oil |
one 14-ounce can italian-type tomatoes, finely cut up |
2 tablespoons tomato paste |
1 tablespoon snipped fresh basil |
1 tablespoon drained capers |
1 tube prepared polenta |
italian seasoning, grated parmesan or romano cheese to taste (optional) |
Directions:
1. For the TOMATO-CAPER SAUCE: Cook the chopped onion and minced garlic in hot olive oil in a medium saucepan. Carefully stir in the tomatoes and the tomato paste. Bring mixture to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until desired consistency. Stir in 1 tablespoon snipped fresh basil and 1 tablespoon drained capers. This can be done up to 2 days ahead; prepare sauce, cover, and chill. To serve, reheat in a saucepan.
2. Slice polenta (not too thin or it will fall apart). Place on baking sheet and bake in 350 degree oven for 5 minutes. Turn over and sprinkle with some Italian seasoning, garlic salt and parmesan or romano cheese, as desired. Bake for 5-10 minutes more or until golden. (You can run it under the broiler for a minute or two if you want/need to.)
3. Arrange on platter and put warm tomato-caper sauce in the middle so people can help themselves just like a bruschetta.
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