Italian White Bean & Rosemary Crostini on Polenta Toasts

Ingredients

• 1 cup canned white beans, drained
• 1 tsp fresh rosemary, minced
• 2 tbsp olive oil
• 1/2 cup instant polenta
• 1/2 cup water
• to taste salt
• to taste black pepper

Instructions

1. 1

   Cook polenta with water according to package, spread thin on a parchment sheet, cool, then cut into 4 rectangles.

2. 2

   Heat 1 tbsp olive oil in a pan, fry polenta pieces 3‑4 minutes per side until crisp.

3. 3

   In a bowl mash white beans with rosemary, 1 tbsp olive oil, salt, and pepper.

4. 4

   Top each polenta toast with a spoonful of bean spread.

5. 5

   Serve warm.