Wednesday, April 14, 2010
Grilled Polenta Cakes with Bruschetta Topping
My brother, Bob, came to visit me this past weekend. He wanted me to recreate the dinner that I blogged about when I went to Paula's from Bell' Alimento for a cooking lesson. Now what do you do with leftover polenta cakes? I narrowed my options down to grilling them or putting frosting on them setting them on a paper plate and leaving them in the break room at work. The second would have been funnier but I am glad I went with the first. I think my co-workers are glad I opted for the first option as well.
Grilled Polenta Cakes with Bruschetta Topping
Tomato Topping
2 tomatoes, cut into a small dice
2 tbs Kalamata olives, sliced
1 clove garlic, minced
4 basil leaves, cut into fine ribbons
Olive oil to cover the mixture
Polenta Cakes
Preheat the grill to medium high.
Make a batch of Paula's Polenta Cakes right up to the point where you you get the saute pan.
Take the polenta cakes and put them on a well oiled grill, to prevent them from sticking. Cook until polenta has good grill marks and then flip and repeat.
Top each polenta cake with the tomato mixture.
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great, simple recipe with lots of flavor.
ReplyDeletewhats a great Idea, I am going to try these tonight I have everything and having a huge dinner sunday if I make them as good as you did will have these as the first entree before the lamb ham and pulled pork chicken parm....30 people.!~ thanks this looks fabulous and the indivdual ones are genius!
ReplyDeletehow great..i love polenta and this would be great for the leftovers
ReplyDeletesweetlife