375 g polenta; cooked,made up into 4 rounds
2 tablespoons extra virgin olive oil
150 g brie; rinded
4 tomatoes; deseeded, finely chopped
black pepper
2 tablespoons basil; shredded
Yield: 4 servings
Brush polenta rounds with oil and place on a baking sheet. Grill (broil) on both sides on a medium-hot heat, until the polenta is crisp and firm.
Remove polenta from grill. Cut the brie into triangles about 5cm across. Place on the polenta and top with the tomato, black pepper and basil. Grill for 2 minutes until the cheese starts to melt. Place rounds onto individual plates. Serve while warm.