Recipe By Michelle
Rating
Published Oct 16th
Prep 30m Cook 15m Additional 1h Ready In 1h 45m
Servings 8 slices Calories 219.3

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

Recipe 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

Cooking Directions

  1. 1 Line a pie pan with aluminum foil and spray with cooking spray.
  2. 2 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.
  3. 3 Mix tomatoes, onion, basil, garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl. Chill bruschetta until ready to use.
  4. 4 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
  • Carbohydrate 19.3 g
  • Cholesterol 4.4 mg
  • Fat 14.4 g
  • Fiber 2 g
  • Protein 4.2 g
  • Saturated Fat 2.6 g
  • Sodium 116.4 mg
  • Sugar 2.8 g

Reviews

  1. I found the flavor of the polenta to be too bland but that's an easy fix. This was easy to prepare and the topping was delicious!
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