Pan-Fried Polenta with Bruschetta Topping

Golden and delicious pan-fried polenta is served with a fresh bruschetta topping in this easy appetizer recipe that's perfect for summer.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 219 Calories

Ingredients

• ½ teaspoon ground black pepper
• 2 ½ cups water
• 3 tablespoons olive oil
• ½ cup grated Parmesan cheese
• 1 cup cornmeal
• ¼ cup olive oil
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 2 tablespoons balsamic vinegar
• ½ red onion, minced
• cooking spray
• 4 medium tomatoes, chopped
• 4 tablespoons finely chopped fresh basil
• ⅓ cup diced oil-packed sundried tomatoes
• 1 teaspoon dried garlic

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.