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Ingredients1 h 45 m servings 219
Original recipe yields 8 servings (8 slices)
- Line a pie pan with aluminum foil and spray with cooking spray.
- Bring water to a boil in a pot over high heat. Stir in cornmeal slowly. Add sun-dried tomatoes, garlic, and pepper. Reduce heat to low and let simmer until thick, about 10 minutes. Pour into the prepared pan; smooth out evenly. Chill in the refrigerator for 1 to 2 hours.
- Mix tomatoes, onion, basil, garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl. Chill bruschetta until ready to use.
- Heat olive oil in a medium frying pan over medium-high heat. Remove polenta from the pie pan and slice into 8 triangles. Brown slices in hot oil until golden, about 6 minutes per side. Drain on paper towels; transfer to a serving plate. Sprinkle with Parmesan cheese and serve with bruschetta topping on each slice.
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Per Serving: 219 calories; 14.4 19.3 4.2 4 116 Full nutrition
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