Pan-Fried Polenta with Bruschetta Topping Recipe

Line a pie pan with aluminum foil and spray with cooking spray.

Bring water to a boil in a pot over high heat. Stir in cornmeal slowly. Add sun-dried tomatoes garlic and pepper. Reduce heat to low and let simmer until thick about 10 minutes. Pour into the prepared pan; smooth out evenly. Chill in the refrigerator for 1 to 2 hours.

Mix tomatoes onion basil garlic olive oil balsamic vinegar salt and pepper together in a bowl. Chill bruschetta until ready to use.

Heat olive oil in a medium frying pan over medium-high heat. Remove polenta from the pie pan and slice into 8 triangles. Brown slices in hot oil until golden about 6 minutes per side. Drain on paper towels; transfer to a serving plate. Sprinkle with Parmesan cheese and serve with bruschetta topping on each slice.