Polenta Bruschetta

• 5 plum tomatoes, chopped
• 4 to 5 large fresh basil leaves, chopped
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• Salt, if desired
• Pepper, if desired
• 1 1/4 cups panko bread crumbs
• 1/2 cup all-purpose flour
• 2 Land O Lakes Eggs, beaten
• 1 (16-ounce) tube prepared polenta, cut into 12 (1/2-inch) slices
• 3 Land O Lakes Italian Herb Saute Express squares
• 8 ounces fresh mozzarella cheese, cut into 12 slices

1. Heat oven to 200F.
2. Combine all bruschetta topping ingredients in bowl; set aside.
3. Place bread crumbs, flour and egg into separate shallow bowls.
4. Dip both sides of each polenta slice into flour, beaten egg and bread crumbs.
5. Melt 1 Saute Express square in 10-inch nonstick skillet over medium heat; add 6 slices polenta.
6. Cook 3-5 minutes or until golden brown.
7. Add 1/2 Saute Express square to pan.
8. Turn polenta slices; cook 3-5 minutes or until golden brown.
9. Remove polenta to ungreased baking sheet; place in oven.
10. Wipe out skillet with dry paper towels.
11. Repeat with remaining 1/2 Saute Express square and polenta.
12. Top each polenta slice with 1 slice mozzarella and 2 tablespoons bruschetta mixture.

tomatoes, fresh basil, olive oil, balsamic vinegar, salt, pepper, bread crumbs, allpurpose, eggs, polenta, o lakes italian, mozzarella cheese

Taken from www.landolakes.com/recipe/3992/polenta-bruschetta (may not work)