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Crostini Di Polenta Alla Pizzaiola (Polenta & Tomato Sauc appetizers, ethnic, snacks, vegetarian 4 tablespoon olive oil 2 each garlic cloves 6 each ripe tomatoes, seeded, - finely cho; pped & drained 1 salt & pepper 1 1/2 tablespoon parsley 1 polenta, prepared as above 1 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. Carol Field, "Italy in Small Bites" Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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