Crostini di Polenta with Tomato Basil Cream Sauce

  Ingredients

• 2 cup(s) of low sodium chicken broth
• 1/2 of a 250 gram container Philadelphia Cream Cheese Herb and Garlic Blend (light or regular)
• 1 cup(s) of cornmeal
• 1/4 cup(s) of Kraft shredded parmesan cheese
• 1 dash salt and pepper to taste
• 2 tsp. of extra virgin olive oil
• 2 cloves minced garlic
• 1 diced shallot
• 1 tbsp. of red wine vinegar
• 1/4 tsp. of each: dried thyme, oregano, basil
• 1 small bay leaf
• 1 cup(s) of canned diced tomatoes
• 1/4 cup(s) of Philadelphia Cream Cheese, regular or light
• 1/4 cup(s) of fresh basil

Directions

1. Bring chicken broth and herb and garlic cream cheese to a boil in a medium saucepan stirring well to incorporate.
2. Add cornmeal, reduce heat to low, and continue stirring until polenta mixture moves away from sides of pan (about 3-5 minutes). Add parmesan cheese, salt and pepper and stir well.
3. Lay two 16 inch strips of plastic wrap onto a flat surface overlapping slightly so that they measure about 8-10 inches across. Spoon the hot polenta mixture onto the plastic wrap and then wrap and roll, shaping the polenta into # a long, even roll. Place roll on flat surface and put in freezer for 20 minutes.
4. While the polenta is chilling, heat 1 tsp extra virgin olive oil in a non-stick pan over medium high heat and saute the shallots just until they begin to caremelize. Add the garlic and stir until fragrant. Add red wine vinegar.
5. Add the tomatoes, herbs, and bay leaf and bring to a boiling simmer. Turn down to medium low and continue to simmer 20 minutes.
6. Add 1/4 cup cream cheese to the sauce and stir well to incorporate. Add chopped fresh basil to the sauce right before serving.
7. After the polenta has chilled 20 minutes, remove from freezer, unwrap and cut into 1/4 inch discs.
8. Heat another tsp extra virgin olive oil over medium high and fry polenta discs about 2-3 minutes per side just until golden brown.
9. Serve topped with the basil cream sauce