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Polenta Crostini

November 1997

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Though bread is a great vehicle for dips, spreads and the like, you might want to think outside the box and try crispy polenta rounds next time you're entertaining. Top these with goat cheese and pesto for a colorful and tasty appetizer.


Polenta Crostini

Makes: About 16 crostini

Active Time:

Total Time:

Preparation

  1. Cut polenta into 1/4-inch-thick slices; pat dry.
  2. Brush oil over the bottom of a large cast-iron grill-pan or skillet and heat over medium-high heat. Cook the polenta slices in batches until crusty, about 3 minutes per side. Serve hot.

Nutrition

Per crostini: 22 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrates; 1 g protein; 0 g fiber; 88 mg sodium; 0 mg potassium.

Exchanges: Free Food


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