PAN-FRIED POLENTA WITH BRUSCHETTA TOPPING

Pan-Fried Polenta with Bruschetta Topping image

This yummy pan-fried polenta topped with fresh bruschetta topping makes great summer treat using fresh tomatoes and herbs!

Provided by Michelle

Categories Appetizers and Snacks Bruschetta Recipes

Time 1h45m

Yield 8

Number Of Ingredients 15

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Ingredients

cooking spray
2 ½ cups water
1 cup cornmeal
⅓ cup diced oil-packed sundried tomatoes
1 teaspoon dried garlic
½ teaspoon ground black pepper
4 medium tomatoes, chopped
½ red onion, minced
4 tablespoons finely chopped fresh basil
3 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and ground black pepper to taste
¼ cup olive oil
½ cup grated Parmesan cheese

Steps:

Line a pie pan with aluminum foil and spray with cooking spray.
Bring water to a boil in a pot over high heat. Stir in cornmeal slowly. Add sun-dried tomatoes, garlic, and pepper. Reduce heat to low and let simmer until thick, about 10 minutes. Pour into the prepared pan; smooth out evenly. Chill in the refrigerator for 1 to 2 hours.
Mix tomatoes, onion, basil, garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl. Chill bruschetta until ready to use.
Heat olive oil in a medium frying pan over medium-high heat. Remove polenta from the pie pan and slice into 8 triangles. Brown slices in hot oil until golden, about 6 minutes per side. Drain on paper towels; transfer to a serving plate. Sprinkle with Parmesan cheese and serve with bruschetta topping on each slice.

Nutrition Facts : Calories 219.3 calories, Carbohydrate 19.3 g, Cholesterol 4.4 mg, Fat 14.4 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 116.4 mg, Sugar 2.8 g