Crostini Di Polenta Alla Pizzaiola (polenta & Tomato Sauc Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Olive oil,
2 each: Garlic cloves,
6 each: Ripe tomatoes, seeded,, finely chopped & drained
Salt & pepper,
1 1/2 tbsp: Parsley,
Polenta, prepared as above
Olive oil,
Directions:
Warm the olive oil in a medium sized skillet over low heat & saute the
garlic gently, just until it begins to take on colour. Add the
tomatoes, salt & pepper & 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 & brush
them with a light wash of oil. Broil until they are firm & lightly
crisp with a bit of a crust on the first side. Turn the squares over
& spread with the tomato mixture. Broil for 5 to 7 minutes & serve
immediately.
Carol Field, "Italy in Small Bites"
Source from luhu.jp
garlic gently, just until it begins to take on colour. Add the
tomatoes, salt & pepper & 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 & brush
them with a light wash of oil. Broil until they are firm & lightly
crisp with a bit of a crust on the first side. Turn the squares over
& spread with the tomato mixture. Broil for 5 to 7 minutes & serve
immediately.
Carol Field, "Italy in Small Bites"
Source from luhu.jp