Crostini di polenta alla pizzaiola (polenta & tomato sauc

Yield: 8 servings

Measure Ingredient
4 tablespoons Olive oil
2 eaches Garlic cloves
6 eaches Ripe tomatoes, seeded, finely chopped & drained
\N \N Salt & pepper
1½ tablespoon Parsley
\N \N Polenta, prepared as above
\N \N Olive oil

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" Submitted By MARK SATTERLY On 03-27-95

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