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Red Pepper Polenta Crostini
 
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Ingredients

1 (16-ounce) package refrigerated polenta

1 tablespoon olive oil

1 large red bell pepper, cut into 2x1/4-inch strips

1 teaspoon Italian seasoning  

1 teaspoon finely chopped fresh garlic

2 tablespoons balsamic vinegar

2 ounces (1/2 cup) shredded mozzarella cheese

3 tablespoons grated Parmesan cheese

Fresh herb sprigs, if desired

 *Substitute 1/4 teaspoon dried oregano leaves, 1/4 teaspoon dried marjoram leaves, 1/4 teaspoon dried basil leaves and 1/8 teaspoon rubbed sage.

How to make

  1. STEP 1

    Heat oven to 450°F. Lightly spray baking sheet with no-stick cooking spray.

  2. STEP 2

    Slice polenta crosswise into 20 (1/4-inch thick) rounds. Arrange in single layer on baking sheet. Bake 10-12 minutes or until dry and slightly crisp. Remove from oven. Reduce oven temperature to 400°F.

  3. STEP 3

    Meanwhile, heat oil in 10-inch skillet; add red pepper, Italian seasoning and garlic. Cook over medium heat, stirring frequently, 7-8 minutes until peppers are tender. Add vinegar. Continue cooking 2 minutes, stirring constantly, until most of liquid has absorbed. Cool slightly.

  4. STEP 4

    Divide pepper mixture evenly over baked polenta rounds; sprinkle with mozzarella and Parmesan cheese. Bake 8-10 minutes or until cheese is melted. Garnish with fresh herbs.

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