• Polenta Crostini

  • Submitted by AnnMarie Salvi

  • Ingredients & Directions

    2 c Polenta or Yellow Corn Meal
    4 c Water
    Unsalted Butter
    Diced Tomatoes
    Diced Onions
    Grated Cheese
    Pitted Black Olives

    Bring water to a boil. Cook polenta in water whisking constantly to avoid lumps. Spread into a jellyroll pan about 1/2 inch deep to cool. In a bowl, mix the tomatoes, onions, grated cheese, olives and pesto. When it is completely cool and firm cut the polenta into small squares. Put the squares on a cookie sheet and put under broiler until light brown. Butter the squares and top with mixture and serve.