Freshly made polenta make these “toasts” particularly delicious—they can even be made from polenta left over from a previous meal.
INGREDIENTS
3/4 c polenta
3/4 c Parmigiano-Reggiano, grated
1/4 c + 1 tbsp olive oil
1/2 c Divina Organic Kalamata Spread
16 pieces Divina Roasted Red Tomatoes
Salt, to taste
INSTRUCTIONS
- Put 4 c cold water into a medium heavy-bottomed pot. Stir in the polenta and a generous pinch of salt.
- Bring to a boil over medium-high heat, stirring often.
- Reduce the heat to medium-low and cook, stirring occasionally, until the polenta is tender, about 45 minutes.
- The polenta will swell and thicken as it cooks. Stir in a little more water as needed if it becomes too thick before it finishes cooking.
- Stir in the cheese and season with salt.
- Oil an 8-inch square baking pan with 1 tbsp olive oil.
- Spread the hot polenta in an even 1/2-inch layer in the pan, smoothing the top with a wet rubber spatula.
- Set aside to cool, then transfer to the refrigerator uncovered until completely chilled and firm.
- Cut the polenta into 1-inch squares, discarding any scraps.
- Heat the remaining 1/4 c olive oil in a nonstick skillet over medium heat. Working in batches, fry the polenta squares until deep golden brown, about 2 minutes per side.
- Drain on paper towels.
- To serve, top half of the polenta toasts with a spoonful of Organic Kalamata Spread and the remaining toasts with a piece of Roasted Red Tomato.
