Pan-Fried Polenta with Bruschetta Topping recipe

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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

Nutrition Info

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
servingSize: -
sodium: 116.4 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Line a pie pan with aluminum foil and spray with cooking spray.

  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. Mix tomatoes, onion, basil, garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl. Chill bruschetta until ready to use.

  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.

Recipe Yield

8 slices

Recipe Note

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

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