Recipe

Polenta Bruschetta With Tomato-caper Sauce Recipe

	Irishiz / All my dishes 2 years, 2 months ago Try this variation on bruschetta. Using a store-bought roll of prepared polenta makes it really quick and easy. Prep:15m Cook:15m Servings:6	Irishiz
	easy italian

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Ingredients

1/3 cup chopped onion

1 clove minced garlic

1 tablespoon olive oil

one 14-ounce can Italian-type tomatoes, finely cut up

2 tablespoons tomato paste

1 tablespoon snipped fresh basil

1 tablespoon drained capers

1 tube prepared polenta

Italian seasoning, grated parmesan or romano cheese to taste (optional)

Directions

For the TOMATO-CAPER SAUCE: Cook the chopped onion and minced garlic in hot olive oil in a medium saucepan. Carefully stir in the tomatoes and the tomato paste. Bring mixture to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until desired consistency. Stir in 1 tablespoon snipped fresh basil and 1 tablespoon drained capers. This can be done up to 2 days ahead; prepare sauce, cover, and chill. To serve, reheat in a saucepan.

Slice polenta (not too thin or it will fall apart). Place on baking sheet and bake in 350 degree oven for 5 minutes. Turn over and sprinkle with some Italian seasoning, garlic salt and parmesan or romano cheese, as desired. Bake for 5-10 minutes more or until golden. (You can run it under the broiler for a minute or two if you want/need to.)

Arrange on platter and put warm tomato-caper sauce in the middle so people can help themselves just like a bruschetta.

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Comments

tinadc 1 year, 10 months ago said:
I never thought of putting capers with my polenta, I mean it is widely used in Italian dishes. Thank goodness we have you to come up with this recipe.

mrsc543 2 months, 3 weeks ago said:
This sounds so different. I am definitely going to try this. We always do an appetizer buffet during the holidays and this will be a welcome addition. Five forks from me!

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