Crostini Di Polenta Alla Pizzaiola (Polenta And Tomato Sauc

Recipe Ingredients

4 tablespoons	60ml	Olive oil
2		Garlic cloves
6		Ripe tomatoes - seeded, finely chopped and dra
		Salt and pepper
1 1/2 tablespoons	22ml	Parsley
		Polenta - prepared as above
		Olive oil

Recipe Instructions

Warm the olive oil in a medium sized skillet over low heat and sauteethe garlic gently, just until it begins to take on colour. Add the tomatoes, salt and pepper and 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 and brush them with a light wash of oil. Broil until they are firm and lightly crisp with a bit of a crust on the first side. Turn the squares over and spread with the tomato mixture. Broil for 5 to 7 minutes and serve immediately.

Source:
Susan Feniger and Mary Sue Milliken

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