- 12 ounces polenta
- 1 tablespoon EVOO
- 4 grape tomatoes, diced
- 1 tablespoon minced red onion
- 1 tablespoon baby capers
In a saucepan, cook polenta according to package directions. Pat into a rimmed baking sheet; cool. Cut into 12 rectangles. Arrange on a parchment-lined baking sheet and brush with EVOO. Bake at 475 degrees until browned, 22 to 25 minutes. In strainer, mix diced grape tomatoes, red onion, and baby capers. Spoon 1 tsp. onto each polenta piece.