POLENTA BREAD SLIDERS
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
- 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