1 loaf of Canyon Bakehouse Gluten Free Country White bread
1 polenta log, cut in ¼ inch slices
2 jars of tomato sauce
Spicy Italian sausage (optional)
Grated parmesan cheese and fresh thyme for topping
Directions
Warm-up tomato sauce in a medium saucepan. Add the spicy Italian sausage. Cook fully.
Toast your bread and cut off the crust. Set aside.
In a medium-sized frying pan, cook the polenta slices in olive oil until they are browned on both sides.
To assemble the sliders, place the polenta on top of the bread and top with the tomato sauce and sausage. Finish with grated parmesan and fresh thyme. Serve immediately
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