I promise you, this Waffled Polenta is WAY easier than it sounds, especially if you start with a prepared polenta like we did. This is the PERFECT Italian starter or side dish!
Servings : 16
Ingredients
Polenta
- 18 oz polenta prepared, see notes
Blistered Tomato Bruschetta
- 2 cups grape tomatoes
- 2 Tbsp extra virgin olive oil divided
- 2 tsp kosher salt divided
- 1 Tbsp Balsamic Vinegar
- 10 leaves fresh basil thinly sliced
- 1/2 tsp pepper
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Instructions
Polenta
- Preheat waffle maker. Spray with cooking spray. Slice polenta into slices, about 1/4 inch thick. Place polenta on waffle iron and close lid. Press down firmly to squish them a little bit. Let cook about 2 minutes, then press down again. Let cook until browned and crispy, about 5 minutes. Remove from waffle iron and set aside. Keep warm. Repeat with remaining polenta.
Blistered Tomato Bruschetta
- Preheat oven to 400. Toss tomatoes and 1 tablespoon olive oil in a small bowl. Arrange tomatoes on a baking sheet lined with parchment paper. Sprinkle with 1 teaspoon kosher salt. Bake at 400 for 30 min. until tomatoes are blistered and a little black.
- Toss roasted tomatoes with 1 tsp kosher salt, 1 tablespoon balsamic vinegar, basil, and pepper. Stir well. Spoon over waffled polenta.
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Comments (1)
This looks yummy.