Grilled Polenta with Bruschetta Topping

YIELD: 24

18 cups water
6 cups dry polenta
2 Tbsp. salt
3 cups grated parmesan cheese
6 cups Gilroy Foods & Flavors Controlled Moisture Italian-Marinated Tomatoes
1 ½ cups extra virgin olive oil
⅓ cup chopped Italian parsley
2 Tbsps. chopped garlic
½ tsp. red chile flakes
olive oil, as needed
basil leaves, as needed

1. For polenta: In a large pot over medium heat, bring water, polenta and salt to a boil, stirring constantly. Reduce heat, simmer, stirring occasionally, 15-20 minutes or until a spoon stands up in the polenta.

2. Stir in cheese.

3. Spread mixture in 2 lightly oiled half sheet pans; place plastic film directly onto the polenta's surface. Refrigerate until firm. Invert polenta onto work surface, trim edges and cut in 18 squares per pan; cut each square into 2 triangles. (yield: 72 polenta triangles)

4. For topping: gently stir tomatoes, olive oil, parsley, garlic and chile flakes together.

5. For each serving, to order, brush 3 polenta triangles with olive oil. Grill about 4 minutes on each side or until hot and nicely grill-marked. Arrange on plate; top with ¼ cup topping. Garnish with basil leaves.

Recipe and photo: Gilroy Foods & Flavors

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