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Polenta Crostini With Olive Topping

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“Crostini means "little toasts" and here prepared polenta (comes in a roll in the deli section near the fresh mozzarella cheeses and olive bar, if your grocery is so equipped), is sliced and fried in a little olive oil until toasted. It is topped with a two varieties of olives, tomato, and fresh herbs. I thought this was a tapenade, but come to find out, tapenade gets it's name from capers (which are not used in this recipe).”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine olives, garlic, anchovy, tomato, and oregano to form topping.
  2. Heat olive oil in a skillet and brown polenta slices on both sides.
  3. Top toasted slices with olive topping and serve warm or at room temperature.

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