I happened upon this recipe somewhat by accident.
A while back, I was looking through one of my many cookbooks for something new to make. For some reason, I was looking through a Weight Watcher’s cookbook. I’m sure it was with some good intention to lose weight. Whatever the case, I came across a picture that looked really good. It was titled “Polenta with Tomato Sauce”. Now, in case you aren’t sure what polenta is, it’s a fancy name for grits! Italians eat polenta and Southerners eat grits. Some say they are different types of corn or ground differently but at the end of the day, they’re all the same. My husband and I love grits, so I decided to make it.
Because only two of us eat grits, I didn’t make as much as the recipe called for. I did however make the whole amount of tomato sauce (I was using canned tomatoes and couldn’t just use half). The sauce reminded me of bruschetta topping and I did have a baguette, so I thought I’d give it a try. The kids hadn’t liked bruschetta when we had ordered it at restaurants so again, I just made enough for two. To my great surprise EVERYONE loved it! I have “tweeked” the recipe a little over time and I’m pretty sure it doesn’t qualify for the Weight Watcher’s cookbook anymore. This is our “go-to” bruschetta. Some in our family think they taste like mini pizzas, hence the name Pizza Bruschetta.
What about that original “polenta” recipe? Let’s just say…. I save the grits for breakfast!
Here’s the Recipe:
(Printable Version at Bottom)
2 tablespoon Olive Oil – divided
1 can Italian style tomatoes
2 tablespoons finely chopped onions
1 teaspoon minced garlic
1/4 teaspoon Italian seasoning
dash of crushed red pepper flakes
finely shredded Parmesan cheese (or Parmesan cheese blend)
baguette – 1 loaf
Optional – bread dipping spices
Slice baguette – about 1/2 inch slices
Brush slices lightly with olive oil and top with bread dipping spices (for a little extra flavor)
Broil for a slight “toast” – set aside
Heat olive oil in a medium sized skillet over medium heat
Add onions and saute until soft but not too brown
Add garlic and saute only a few seconds
Add tomatoes and other spices.
Cook over medium heat, stirring occasionally, until most liquid has cooked out
Top toasted bread with sauce and cheese
Broil until cheese has melted and is slightly browned
Use bread dipping spices as a garnish before serving
Great for a side dish with an Italian meal or as a “fancy” appetizer for company!
This post is linked with Craft-O-Maniac
- 2 tablespoon Olive Oil - divided
- 1 can Italian style tomatoes
- 2 tablespoons finely chopped onions
- 1 teaspoon minced garlic
- 1/4 teaspoon Italian seasoning
- dash pepper
- dash of crushed red pepper flakes
- finely shredded Parmesan cheese (or Parmesan cheese blend)
- baguette - 1 loaf
- Optional - bread dipping spices
- Slice baguette - about 1/2 inch slices
- Brush slices lightly with olive oil and top with bread dipping spices (for a little extra flavor)
- Broil for a slight "toast" - set aside
- Heat olive oil in a medium sized skillet over medium heat
- Add onions and saute until soft but not too brown
- Add garlic and saute only a few seconds
- Add tomatoes and other spices
- Cook over medium heat, stirring occasionally, until most liquid has cooked out
- Top toasted bread with sauce and cheese
- Broil until cheese has melted and is slightly browned
- Use bread dipping spices as a garnish before serving
- Great as a side dish with an Italian meal or a "fancy" appetizer for guests.
- Tomato sauce could be made ahead. No need to reheat in skillet before using as a topping, broiling should heat it through.