Recipe - Crostini Di Polenta Alla Pizzaiola (Polenta And Tomato Sauc

4 tablespoon Olive oil
2 Garlic cloves
6 Ripe tomatoes, seeded
Finely chopped & d
Salt & pepper
1 One half tablespoon Parsley
Polenta prepared as above
Olive oil

From: beck4@nyc.pipeline.com (Eileen & Bob Holze)

Date: Wed, 22 May 1996 13:26:17 GMT

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.

Posted to Master Cook Recipes List, Digest #94