Grilled Polenta Cakes

Now that May is here it is time for weddings, graduations and Air Force inductions. Well ok most of you don't have any Air Force inductions coming up, but we do. My son, Joel, is graduating from college and getting inducted into the Air Force. If you have been reading my blog for awhile you might remember that he already completed 4 years in the Marines, but that wasn't good enough for him he decided he wanted to be a pilot. So he is going into the Air Force now to become a pilot. We also have a wedding coming up. So in the next couple of weeks my posts maybe kind of sporadic. In the meantime enjoy this appetizer that is consistently one of my most viewed recipes.


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

Add all ingredients to a bowl and drizzle with enough olive oil to coat thourghly coat the mixture.

Polenta Cakes
Make polenta according to the package or your regular method. Then pour it into a 9 x 13 inch baking dish, that has been sprayed with no-stick spray. Let the polenta cool for a few minutes and then refrigerate so it will firm up. After polenta has firmed up use a 2 1/2 to 3 inch cookie cutter or a glass with an equivalent opening to cut out the cakes.
Preheat the grill to medium high.
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 them over and cook until you get the grill marks again.
Top each polenta cake with the tomato mixture.