Tomato‑Basil Bruschetta on Polenta Cakes

Ingredients

• ½ cup instant polenta
• 1 cup water
• 1 tbsp olive oil
• ½ cup cherry tomatoes
• 1 tbsp fresh basil
• ¼ tsp sea salt
• ¼ tsp black pepper

Instructions

1. 1

   Bring water to boil, stir in polenta, and cook 5 minutes until thick.

2. 2

   Spread mixture onto a greased pan, flatten to ½‑inch thickness, and cool 5 minutes.

3. 3

   Cut into 6 small squares and pan‑fry with olive oil until golden on both sides.

4. 4

   Dice tomatoes and toss with chopped basil, salt, and pepper.

5. 5

   Top each polenta square with tomato mixture and serve.