Polenta Sliders

• Nonstick cooking spray
• 2 tablespoons extra-virgin olive oil
• 2 large cloves garlic, finely chopped
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• One 24-ounce tube prepared polenta, sliced into sixteen 1/3-inch thick slices
• 2 medium tomatoes, cut into eight 1/4-inch thick slices
• 2 small red onions, sliced into eight 1/4-inch thick rounds
• Kosher salt and freshly ground black pepper
• 12 ounces lean ground beef
• 24 fresh basil leaves

1. Special equipment: parchment paper
2. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper and coat with nonstick cooking spray.
3. Combine the oil, garlic, oregano and pepper flakes in a small bowl.
4. Arrange the polenta, tomato and onion slices on the prepared baking sheets.
5. Brush the tops of the polenta and vegetables with the herbed oil.
6. Sprinkle the vegetables with 1/4 teaspoon salt and a few grinds of pepper.
7. Roast until the vegetables are soft and beginning to caramelize, about 25 minutes.
8. Gently combine the ground beef with 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
9. Shape into 8 patties about 2 1/2 inches across and 1/2 inch thick.
10. Spray both sides with nonstick cooking spray.
11. Heat a large nonstick skillet on high for two minutes and arrange the patties in the skillet spaced evenly apart.
12. Reduce to medium high and cook for about 1 1/2 minutes per side for medium-rare.
13. Allow patties to rest for 5 minutes before assembling sliders.
14. Assemble the sliders: On a work surface, place 8 polenta rounds herb-side down and top with 3 basil leaves, slightly overlapped on each.
15. Top basil with a patty, tomato and onion slices.
16. Sandwich with the remaining polenta rounds, herb-side up, and serve 2 sliders per person.

nonstick cooking spray, extravirgin olive oil, garlic, oregano, red pepper, polenta, tomatoes, red onions, kosher salt, lean ground beef, basil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/polenta-sliders.html (may not work)