Crispy polenta rounds topped with fresh mozzarella and bruschetta make this a tasty appetizer.
Story Behind the Recipe
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3 plum tomatoes, chopped
3 large fresh basil leaves, chopped
1 1/2 teaspoons olive oil
1/2 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups panko bread crumbs
1 teaspoon Italian seasoning
1/2 cup all-purpose flour
2 large Land O Lakes® Eggs, beaten
1 (16-ounce) tube prepared polenta, cut into 12 (1/2-inch) slices
4 tablespoons Land O Lakes® Butter
8 ounces fresh mozzarella cheese, cut into 12 slices
Heat oven to 200°F.
Combine all bruschetta topping ingredients in bowl; set aside.
Mix bread crumbs with Italian seasoning in shallow bowl. Place flour and egg into separate shallow bowls. Dip both sides of each polenta slice into flour, then into beaten egg and then bread crumb mixture.
Melt 2 tablespoons butter in 10-inch skillet over medium heat until sizzling; add 6 slices polenta. Cook 3-5 minutes or until golden brown on bottom. Turn polenta slices; cook 3-5 minutes or until golden brown. Remove polenta to ungreased baking sheet; place in oven to keep warm.
Wipe out skillet with dry paper towels. Repeat with remaining 2 tablespoons butter and polenta slices.
Top each polenta slice with 1 slice mozzarella and 2 tablespoons bruschetta mixture.
Read the Story Behind the Recipe
If you are short on time, use purchased bruschetta topping.