Nutrition per serving may change if servings are adjusted.
1 16-ounce tube refrigerated cooked polenta (such as Melissa's® brand)
1 tablespoon olive oil
2 roma tomatoes, seeded and chopped
3 tablespoons sliced ripe olives drained
2 tablespoons snipped fresh basil
1 tablespoon balsamic vinegar
Fresh basil leaves (optional)
Trim off and discard the rounded ends of polenta. Bias-slice the remaining polenta into 12 slices, each about ½ inch thick. In a large nonstick skillet heat oil over medium-high heat. Cook polenta slices, in batches, for 12 to 16 minutes or until golden brown, turning once. Drain on paper towels.
Meanwhile, in a small bowl combine tomatoes, olives, the snipped basil and balsamic vinegar. To serve, spoon tomato mixture over polenta slices. If desired, garnish with basil leaves.
To make ahead: Cook the polenta slices ahead of time and chill them for up to 24 hours. To reheat the slices, preheat oven to 350°F. Arrange slices in a single layer on a foil-lined baking sheet. Bake 5 to 10 minutes or until crisp.