Topped with melted fontina cheese and a delicious Italian inspired tomato-basil garnish, these versatile polenta cakes can be served as an appetizer or side dish
Prep Time: 12 minutes
Cook Time: 7 minutes
Total Time: 19 minutes
Yield: Serves 6 to 8 as an appetizer
Ingredients:
- 1 package precooked polenta about 24 ounces
- 3 medium tomatoes, seeded and chopped
- 3 ounces Fontina cheese, grated
- 2 tablespoons flat leaf parsley, finely chopped
- 2 tablespoons fresh basil,finely chopped
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon salt
- 1/4 pepper flakes
- 1/4 teaspoon garlic powder
Preparation:
Preheat grill for medium heat. Combine olive oil, balsamic, garlic powder, tomatoes, salt, pepper flakes, basil and parsley in a small bowl. Cut polenta into 12 slices. Brush with oil and place on grill rack. Cook on direct heat until one side is golden brown. Turn slices, place grated cheese on top and grill polenta for an additional 5-6 minutes. Remove polenta from heat and top with tomato-herb topping.
