---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Crostini Di Polenta
 Categories: Cookies
      Yield: 18 servings
 
           Polenta:
    1/4 c  Onion; chopped
  1 1/2 c  Chicken broth;  canned
      1 c  Water
    2/3 c  Yellow corn meal
      1 tb Parmesan cheese; grated
           Roasted peppers:
      7 oz Roasted red peppers; rinsed
           -and drained
      1 tb Fresh basil; chopped
 
  Polenta toast: Saute onion in a 4-quart saucepan coated with
  cooking spray over low heat until tender, about 5 minutes.  Stir in
  broth.  In a separate bowl combine water and corn meal; stir into
  the broth and cook, stirring until mixture boils and is thick,
  about 10 minutes.  Add cheese and salt to taste.

  Line a 9x9-inch baking pan with foil; spray foil with cooking
  spray.  Add polenta and spread in a smooth layer with a spatula.
  Refrigerate until cold and firm, about 2 hours.  Turn polenta out
  of pan and peel off foil.  Cut into triangles.

  Preheat oven to 425 F.  Spray a non-stick baking sheet with cooking
  spray.  Arrange triangles on pan without touching.  Bake on bottom
  rack until browned on bottom, about 15 minutes.  Turn and bake
  until browned and crisp.

  Meanwhile cut peppers into even portions.  Sprinkle with herbs.
  Arrange on top of each triangle.  Serve warm or at room
  temperature.
 
  Recipe by: Adapted from a Bertolli Ad

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