Perfect For A Light Meal Or An Appetizer!
Prep Time: 30 minutes
Cooking Time: 30 minutes
precooked quick cook polenta, cut into circles.
3 cups assorted grape tomatoes, roasted
1 can cannellini, rinsed & drained
2 cloves garlic, thinly sliced
1 tbsp chives, minced
3/4 cup Parmesan shavings
1/2 cup olive oil
Non-stick frying pan
Cook’s Note: The cooked polenta was leftovers from the previous night, the leftover cooked polenta was placed in a gallon size plastic freezer bag, flattened and spread out to about 1/2 thickness. The polenta was placed in the refrigerator on a flat surface to retain its shape. Once you are ready to use, I cut the plastic to expose the polenta and used a 3″ round cookie cutter to cut the polenta.
Preheat oven to 400 Degrees F. In a baking dish add; tomatoes, garlic, olive oil, salt & pepper, evenly coat. Bake tomatoes in oven for 20 minutes, remove and toss in cannellini beans. Once cooled mix in chives. In a non-stick frying pan on medium high heat, add a drizzle of olive oil, fry the polenta rounds a few minutes on each side until nice and golden & crispy. To plate; Lay rounds, slightly overlapping and spoon the the tomatoes and juices over the fried polenta, garnish with Parmesan shavings.