---------- Recipe via Meal-Master (tm) v8.06

Title: Crostini di Polenta alla Pizzaiola (Polenta & Tomato Sauc
Categories: Italy, Europe, Vegetable, Vegan, Appetizer
Yield: 8 Servings

4 tb Olive oil
2 ea Garlic cloves
6 ea 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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