Pan-seared polenta with roasted vegetables
1 package (24 ounces) precooked, heat-and-serve polenta
1 tablespoon extra virgin olive oil
1 container (10.5 ounces) refrigerated classic bruschetta
Z\x cup (1.5 ounces) refrigerated shredded Parmesan cheese
24 fresh oregano leaves (optional)
Slice polenta into twelve ½-inch-thick slices. Cut each slice into half circles to make 24 pieces.
Heat oil in large skillet over medium-high heat. Add polenta pieces; cook for 3 to 4 minutes or until light golden brown. Turn polenta pieces over; reduce heat to low. Top each piece with 1 heaping teaspoon bruschetta and ½ teaspoon cheese. Cover; cook for 1 minute or until cheese begins to melt.
Arrange on serving platter or individual plates. Top with oregano leaves.
Makes 24 servings.
