Crostini Di Polenta Alla Pizzaiola (Polenta and Tomato Sauce) |
Course : Polenta
Serves: 8 |
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Ingredients:
4 tablespoons olive oil |
2 cloves garlic |
6 medium ripe tomatoes -- seeded, finely chopped and drained |
1/4 teaspoon salt and pepper |
1 1/2 tablespoons parsley |
1 recipe polenta -- prepared as above |
2 tablespoons olive oil |
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Preparation / Directions:
Warm the olive oil in a medium sized skillet over low heat and saute the 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.
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Nutritional Information:
80 Calories (kcal); 7g Total Fat; (74% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 9mg Sodium |
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