Crisp Polenta Open-Faced Sandwiches
When polenta is chilled, then broiled, it becomes crispy and very flavorful. Top the base with any sandwich ingredients you like.
INGREDIENTS
- 1 recipe Cheese Polenta
- 1 cup shredded Gruyère cheese
- ¼ cup chopped fresh basil leaves
- 3 tomatoes, sliced
- 7 tablespoons grated Parmesan cheese
Prepare polenta as directed, except when done, pour onto a greased cookie sheet; spread to a ½″ thick rectangle, about 9″ × 15″. Cover and chill until very firm, about 2 hours.
Preheat broiler. Cut polenta into 15 3″ squares.
Place on broiler pan; broil for 4–6 minutes or until golden brown. Carefully turn polenta and broil for 3–5 minutes or until golden brown.
Remove from oven and sprinkle with Gruyère and basil. Top each with a slice of tomato, then Parmesan.
Return to broiler and broil for 3–6 minutes or until cheese melts and sandwiches are hot. Serve immediately.
Serves 8–10
Calories: 176.21
Fat: 7.80 grams
Saturated fat: 4.53 grams
Dietary fiber: 1.93 grams
Sodium: 228.89 mg
Cholesterol: 23.95 mg
