Polenta 3 Ways (Crostini with my Peperonata)
Another crowd pleaser! This one is super easy to make and is a great option when hosting a dinner party or casual get together. Think bruschetta with a twist! These polenta crostini topped with my peperonata are flavorful, healthy, and will leave your guests asking for the recipe! As always, polenta is a great gluten free option. This recipe is also vegetarian (and vegan if you omit the Parmigiano Reggiano)
1.Start with a tube of already made polenta.
2.Cut into 3/4 inch rounds.
3.Brush with olive oil.
4.Bake in oven at 400 degrees for 15 min (keep an eye out and remove them when they start to become golden)
5.Top the rounds with a tablespoon of my Peperonata (Recipe in my blog)
6.Top with chopped parsley or basil and Parmigiano Reggiano.
BUON APPETITO!
