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Appetizer
4 - 8 servings
10 minutes
10-15 minutes
Chef Tom Fraker
1 package Melissa’s Organic Italian Herb Polenta
"Pam" olive oil no-stick cooking spray
Kosher salt and freshly ground pepper
1 Melissa’s Perfect Sweet Onion, sliced thin
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
8 pieces Melissa’s Sun-Dried Tomatoes "Julienne Style"
16 pitted kalamata olives
1/4 cup crumbled feta cheese
Prepare a hot grill.
Trim the ends of the polenta so that you have flat surfaces. Slice the polenta into 8 rounds.
Spray them lightly, on one side, with the Pam and place that side down on the grill. Spray the other side and lightly season with salt and pepper.
Cook until you get nice grill marks and then flip them and repeat. Remove them from the grill and set aside.
In a sauté pan, melt the butter and heat the olive oil. Add the onion. Season with salt and pepper and caramelize them. Set aside.
To assemble, place the polenta rounds on a platter. Place equal amounts of the caramelized onions on each round. Add 1 piece of tomato and 2 olives on each one.
Sprinkle with the feta cheese and serve.
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