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Articles / TULARC / Food / 20th Century Appetizer Recipes / |  |
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Crostini Di Polenta Alla Pizzaiola (Polenta & Tomato Sauc |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
4 tb Olive oil
2 ea Garlic cloves
6 ea Ripe tomatoes, seeded, - finely chopped &
drained Salt & pepper
1 1/2 tb Parsley
Polenta, prepared as above 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.
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