Polenta Bruschetta

Total Time: 37 mins Preparation Time: 20 mins Cook Time: 17 mins

Ingredients

• Servings: 12
• 12 ounces prepared polenta (comes in a roll in the refrigerated section)
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2 large beefsteak tomatoes
• 12 large basil leaves
• 6 ounces brie cheese, sliced into 12 thin strips
• salt and pepper

Recipe

• 1 carefully unwrap polenta so as not to crumble it and slice the log into 12 even rounds.
• 2 add 2 tbs olive oil to a sauté pan and fry the polenta rounds until crisp. flip the rounds and continue crisping the other side.
• 3 meanwhile, slice the tomatoes into 12 thick slices and drizzle them with the balsamic vinegar.
• 4 remove the polenta slices from the pan and put them onto a cookie sheet sprayed with non-stick cooking spray. top each slice with a tomato, salt and pepper to taste, and bake at 350 degrees for 12 minutes.
• 5 once thoroughly heated, top the polenta stacks with a basil leaf and a slice of brie. return to the oven for 5 minutes or until brie melts. serve immediately.
• 6 makes 12 appetizers or 4 - 6 light entrees.