Tuesday, March 18, 2008

Polenta Brushetta with Peppers and Olives

I made a big pan of polenta yesterday to have with that piccata. I've never really made it before, and didn't know that one cup of dry grits would make so much. Here is my solution for the leftovers: it's an appetizer type thingy. All I did was cut the polenta, added a slice of swiss cheese, a basil leaf, roasted red pepper strips and green olives. Popped it under some heat until melty. I won't even post a recipe because it was so easy, and you really could top it with just about any combination of cheese/herb/produce. I think a sauteed mushroom and goat cheese would be awesome!

1 comment:

east bay weekly said...

looks so yummy.

thanks for sharing!