---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Crostini Di Polenta
  Categories: Cookies
       Yield: 18 servings
  
            --- for polenta;-
     1/4 c  Onion; chopped
   1 1/2 c  Chicken broth;  canned
       1 c  Water
     2/3 c  Yellow cornmeal
       1 tb Parmesan cheese; grated
            --- for roasted peppers
            -(topping) ---
       7 oz Roasted red peppers; rinsed
            -and drained
       1 tb Fresh basil; chopped
  
   Recipe by: Adapted from a Bertolli Ad
   Polenta toast:  Saute onion in a 4-quart saucepan coated with cooking
   spray over low heat until tender, about 5 minutes.  Stir in broth.  In a
   seperate bowl combine water and cornmeal; stir into the broth and cook,
   stirring until mixture boils and is thick, about 10 minutes.  Add cheese
   and salt to taste.
   Line a 9x9-inch baking pan with foil; spray foil with cooking spray.  Add
   polenta and spread in a smooth layer with a spatula.  Refrigerate until
   cold and firm, about 2 hours.  Turn polenta out of pan and peel off foil.
   Cut into triangles.
   Preheat oven to 425F.  Spray a non-stick baking sheet with cooking spray.
   Arrange triangles on pan without touching.  Bake on bottom rack until
   browned on bottom, about 15 minutes.  Turn and bake until browned and
   crisp.
   Meanwhile cut peppers into even portions.  Sprinkle with herbs.  Arrange
   on top of each triangle.  Serve warm or at room temperature.
  
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