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POLENTA CROSTINI ALLA PIZZAIOLA

(Serves 8-10 as an appetizer)

3-4 TB. olive oil

2 garlic cloves, minced

6 plum tomatoes, seeded and chopped

Salt and pepper

2 TB. fresh basil, chopped

1 recipe Basic Polenta, cooked, spread into a flat rectangle, cooled

Olive oil

8 oz. fresh mozzarella, cut into 1/4-inch thick slices

De la Estancia Organic Polenta

In a skillet over medium heat, sauté the garlic in olive oil, just until it begins to brown.

Add the tomatoes, salt and pepper.

Cook uncovered 8-10 minutes or until there is little juice remaining in the skillet.

Stir in the basil.

Preheat the broiler.

Cut the polenta into 2-inch squares and brush them lightly with olive oil.

Place the polenta squares on a baking sheet.

Cut the mozzarella cheese to the same size as the polenta and place a slice on each.

Place a TB. of the tomato mixture on each and drizzle with a little olive oil

Broil until the mozzarella is golden and melting, about 5 minutes.

Serve warm.

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