Polenta gnocchi with savoy cabbage and cheese
Polenta gnocchi with savoy cabbage and cheese could be just the gluten free and lacto ovo vegetarian
Polenta Bruschetta
Details
- Servings: 6
- Dish: starter
Cuisine
- italian
Ingredients
- 1 16-ounce tube refrigerated cooked polenta (such as Melissa's® brand)
- 1 tablespoon olive oil
- 2 roma tomatoes, seeded and chopped
- 3 tablespoons sliced ripe olives drained
- 2 tablespoons snipped fresh basil
- 1 tablespoon balsamic vinegar
- 4 (.6 ounce) packages Fresh basil leaves
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