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Polenta Cheese Melts


375 g polenta; cooked,made up into 4 rounds
2 tablespoons extra virgin olive oil
150 g brie; rinded
4 tomatoes; deseeded, finely chopped
black pepper
2 tablespoons basil; shredded

Yield: 4 servings

Brush polenta rounds with oil and place on a baking sheet. Grill (broil) on both sides on a medium-hot heat, until the polenta is crisp and firm.

Remove polenta from grill. Cut the brie into triangles about 5cm across. Place on the polenta and top with the tomato, black pepper and basil. Grill for 2 minutes until the cheese starts to melt. Place rounds onto individual plates. Serve while warm.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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