POLENTA TOASTS WITH ROASTED RED PEPPER

Toasts:
1/4 cup finely chopped onion
1 teaspoon Extra Virgin Olive Oil
1 and 1/2 cups reduced sodium chicken broth
1 cup water
2/3 cup yellow corn meal
1 tablespoon grated Parmesan cheese
Salt, to taste

Roasted Peppers with Herbs:
1 jar (7 ounces) roasted red peppers, rinsed and drained
1 tablespoon chopped fresh basil or parsley
1 teaspoon Extra Virgin Olive Oil
Freshly ground black pepper

Polenta Toasts:
Combine the onion and olive oil in a 4-quart saucepan; cook, stirring over low heat until tender, about 5 minutes. Stir in the broth.

In a separate bowl combine the water and the cornmeal; stir into the broth and cook, stirring constantly, until mixture boils and is very thick, about 10 minutes. Add cheese and salt, to taste.

Line a 13x9 inch baking pan with foil; lightly spray with olive oil cooking spray. Add the polenta and spread in a smooth layer with a spatula. Refrigerate until very cold and firm, about 2 hours.

Turn polenta out of pan and peel off foil. Cut into 12 squares.

Preheat oven to 425F. Spray a non-stick coated baking dish with olive oil cooking spray.

Arrange the polenta squares on the pan without touching.

Bake on bottom oven rack until browned on bottom, about 15 minutes. Turn and bake until browned and crisp, about 10 minutes more.

Meanwhile cut peppers into 12 even portions and arrange on a platter. Drizzle with olive oil and sprinkle with herbs and a grinding of black pepper. Arrange on top of each polenta square. Serve at room temperature.