1 16-ounce tube refrigerated polenta 1 Tbsp olive oil 2 roma tomatoes, seeded and chopped 3 Tbsp sliced ripe olives, drained 2 Tbsp snipped fresh basil 1 Tbsp balsamic vinegar Fresh basil leaves (optional)
1.
Polenta Bruschetta Nutrition per serving: 81 calories, 3g fat, 2g protein, 12g carbohydrate, 1g fiber, 216mg sodium
Trim off and discarded the rounded ends of the polenta. Bias-slice the remaining polenta into 12 slices, each about ½ inch thick. In a large nonstick skillet heat oil over med-high heat. Cook polenta slices, in batches, 12-16 minutes or until golden brown, turning once. Drain on paper towels.
2. Meanwhile, in a small bowl combine tomatoes, olives, the snipped basil, and balsamic vinegar. To serve, spoon tomato mixture over polenta slices. If desired, garnish with basil leaves
Makes 6 servings (2 slices each)
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*Note: Polenta slices can be cooked ahead of time and chilled for up to 24hrs. To reheat the slices, preheat oven to 350 F. Arrange slices in a single layer on a baking sheet and bake for 5-10 minutes or until crisp.