Easiest Way to Make Appetizing Brad's Italian style polenta appetizer

Brad's Italian style polenta appetizer. Heat a tbs of oil in a non stick pan on med low. In a medium bowl, add tomatoes, garlic, fresh basil, balsamic vinegar, olive oil, salt, and pepper to taste. Toss everything together and set aside.

Reduce the heat to low and cook until the mixture thickens and the cornmeal is. This appetizer recipe starts with an eighteen-ounce tube of polenta. It gets dipped in egg and then coated in Italian breadcrumbs and grated Parmesan cheese. You can have Brad's Italian style polenta appetizer using 6 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Brad's Italian style polenta appetizer

1. Prepare of Either store bought or homemade polenta molded in a tube.
2. It's of Genoa salami.
3. Prepare of Vine ripened tomatoes.
4. Prepare of Balsamic vinegar.
5. It's of Sliced fresh mozzarella.
6. It's of Fresh basil.

I used an equal mix of breadcrumbs and Parmesan, but you can play around with the ratio if you like. All that's left for the polenta slice portion is oil for pan frying. This recipe combines my favorite things to eat: toast, steak, bruschetta topping and delicious pancetta. It's looks so pretty on the plate!

Brad's Italian style polenta appetizer step by step

1. Heat a tbs of oil in a non stick pan on med low. Slice polenta into 1/4 inch slices.
2. Fry polenta 5 minutes on each side.
3. Grease a baking sheet..
4. Place polenta slices on it spread out..
5. Lay 2 slices of salami on each polenta..
6. Place a slice of tomato on each.
7. Drizzle all with balsamic vinegar.
8. Place a mozzarella slice on each.
9. Place a basil leaf on each.
10. Bake at 425 until mozzarella is well melted.
11. Serve immediately. Enjoy.

This five-ingredient appetizer is easy to prepare but will have everyone thinking you spent a long time in the kitchen. —Devon Delaney, Westport, Connecticut Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps. Polenta mixture should still be slightly loose. A vinegary red bell pepper mixture cuts through the richness of this classic Italian-American appetizer for a bite that's salty, smoky, and sweet. Place polenta slices on a cookie sheet lined with parchment paper. Brush or drizzle with olive oil and sprinkle salt and pepper onto polenta.