Tomato Garlic Sauce on Baked Polenta Chips
I was recently invited to a dinner party where I was asked to bring an “Italian” appetizer. It was one of those last minute dinner invitations when you have no time to go to the store and buy anything so I searched my pantry and fridge and found tomatoes and this package of precooked polenta I had bought a while back. I love that to make something “Italian” all you need are tomatoes, garlic, and herbs; those are really the standard three ingredients to an Italian kitchen (and of course olive oil and wine). Anyway, I hope you enjoy these very simple yet delicious polenta chips. Let me know what you think!
- 2 Tbs Extra Virgin Olive Oil
- 2 cups diced cherry tomatoes
- 2 to 3 Tbs water
- 1/4 cup chopped red onion
- 1 large clove garlic (minced)
- 1 Tbs chopped fresh rosemary
- 1 Tbs dried oregano
- 18 oz.package of pre-cooked polenta
- Preheat oven to 350 degrees. Slice polenta into 1/4 inch rounds and placed on a baking sheet. Drizzle with olive oil and place into the oven for about 20-25 minutes. The polenta should be bubbly and crisp to the touch when ready.
- Sauté the onion and garlic with the oil in a medium size frying pan for about 5 minutes. Add the tomatoes, water, and herbs and cook on low for about 30 minutes, stirring frequently.
- Place a teaspoon of the sauce on the polenta chips and serve warm.