Thursday, September 4, 2014

Polenta Bruschetta


It's Vegan MoFo, Day 4!

Today's recipe uses leftovers from yesterday's Californian Bruschetta recipe, with the addition of sauteed spinach and Kalamata olives, and polenta instead of bread. You can mix and match the toppings however you like. Makes a great appetizer, party snack, or meal on its own.

Toppings combinations, from left to right: sauteed spinach + tomato mix + sliced olives; ricotta mix + tomato mix; ricotta mix + tomato mix + sliced olives

P o l e n t a  B r u s ch e t t a

pre-cooked roll of polenta*
olive oil
2 cups fresh baby spinach, sauteed (optional)
Kalamata olives, sliced (optional)

  1. Preheat oven to 350 degrees F.
  2. Lightly oil a cookie sheet. 
  3. Slice polenta log into 1/2'' slices (the log I used made about 12 slices).
  4. Cover each slice with any combination of the following: a heaping spoonful of the ricotta mixture, a heaping spoonful of the tomato basil mixture, a spoonful of sauteed spinach, and a few slices of Kalamata olives.
  5. Bake in oven for 18-20 minutes.

*I used the 18oz package of organic, pre-cooked polenta, from Trader Joe's

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