Polenta Bruschetta

Keep a tube of prepared polenta in your fridge so you can whip up these heavenly restaurant-style appetizers in a flash!

2 large tomatoes, about 12 oz., seeded, diced, about 2 cups

1 shallot, minced, about 3 Tbs.

3 Tbs. extra-virgin olive oil

2 Tbs. chopped fresh basil

1 Tbs. drained capers, chopped

2 pkgs. (18 oz. each) precooked polenta, each cut into 8 slices

2 tsp. minced garlic

2 Tbs. grated Parmesan cheese

Small basil leaves, optional

In bowl, combine tomatoes, shallot, 1 Tbs. oil, basil and capers; reserve. Brush one side of

each polenta slice with 1 Tbs. olive oil. Combine garlic with remaining 1 Tbs. olive oil; reserve.

Heat large nonstick skillet over medium heat; add half of polenta slices oiled-side down to hot skillet. Cook until light golden brown, 7-8 minutes. Brush tops of polenta slices with garlic-oil mixture. Turn polenta slices over; cook until light golden brown, about 5 minutes.

Transfer polenta to serving platter; sprinkle with some of Parmesan cheese. Repeat cooking remaining polenta slices and sprinkling them with Parmesan cheese. Dividing equally, top each polenta slice with some of tomato mixture. If desired, garnish with basil leaves.

Servings: 8 Calories: 152 Protein: 3 g. Fat: 6 g. (1 g. sat.) Chol.: 1 mg. Carbs.: 22 g. Sodium: 438 mg. Fiber: 1 g. Sugar: 3 g. Kitchen time: 55 minutes. Total time: 55 minutes.