Title: Crostini Di Polenta Alla Pizzaiola (Polenta & Tomato Sauc
Categories: Appetizer Ethnic Snack Vegetarian
Yield: 8 Servings

4	tb	Olive oil
2		Garlic cloves
6		Ripe tomatoes, seeded, - finely chopped & drained
		Salt & pepper
1 1/2	tb	Parsley
		Polenta, prepared as above
		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"

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