Crostini Di Polenta

--- 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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