Tuesday, September 30, 2008
Bruschetta on polenta
While in Sonoma County, I also picked up some heirloom purple tomatoes at a farm stand. I had a tube of polenta in the fridge and some basil from my garden and voila, dinner is served. (This was a light dinner because we stopped at Foster's Freeze in Sebastopol on the way home from apple picking.) Here's the "recipe":
- Cut polenta into 1/2" thick slices
- Prep non-stick skillet with a light spray of olive oil
- Cook polenta patties 10 min per side, until they have a toasted exterior and soft, warm center
- Meanwhile, lazily chop tomatoes (I had about 4 large ones) and put in a bowl with about 1/2 cup torn basil leaves, 1 clove minced garlic, a drizzle of olive oil, and salt and pepper to taste.
- Set out the tomato bowl and platter of polenta toasts and have people serve themselves.