Polenta Bruschetta

Name: Polenta Bruschetta
Ingredients: 5 plum tomatoes, chopped; 4 to 5 large fresh basil leaves, chopped; 1 tablespoon olive oil; 1 teaspoon balsamic vinegar; Salt, if desired; Pepper, if desired; 1 1/4 cups panko bread crumbs; 1/2 cup all-purpose flour; 2 Land O Lakes Eggs, beaten; 1 (16-ounce) tube prepared polenta, cut into 12 (1/2-inch) slices; 3 Land O Lakes Italian Herb Saute Express squares; 8 ounces fresh mozzarella cheese, cut into 12 slices

12 ingredients

12 steps

Ingredients

5 plum tomatoes, chopped
4 to 5 large fresh basil leaves, chopped
1 tablespoon olive oil
1 teaspoon balsamic vinegar
Salt, if desired
Pepper, if desired
1 1/4 cups panko bread crumbs
1/2 cup all-purpose flour
2 Land O Lakes Eggs, beaten
1 (16-ounce) tube prepared polenta, cut into 12 (1/2-inch) slices
3 Land O Lakes Italian Herb Saute Express squares
8 ounces fresh mozzarella cheese, cut into 12 slices

Directions

1

Heat oven to 200F.
2

Combine all bruschetta topping ingredients in bowl; set aside.
3

Place bread crumbs, flour and egg into separate shallow bowls.
4

Dip both sides of each polenta slice into flour, beaten egg and bread crumbs.
5

Melt 1 Saute Express square in 10-inch nonstick skillet over medium heat; add 6 slices polenta.
6

Cook 3-5 minutes or until golden brown.
7

Add 1/2 Saute Express square to pan.
8

Turn polenta slices; cook 3-5 minutes or until golden brown.
9

Remove polenta to ungreased baking sheet; place in oven.
10

Wipe out skillet with dry paper towels.
11

Repeat with remaining 1/2 Saute Express square and polenta.
12

Top each polenta slice with 1 slice mozzarella and 2 tablespoons bruschetta mixture.