Prep 5 min. Cook 10 min.
Pre-cooked polenta, sliced in 1/2 inch medallions
Sun-dried tomato halves in olive oil
Chili powder (optional)
Lightly bread the polenta slices and pan fry in olive oil until golden. Arrange polenta medallions on a platter and top with mozzarella slices (smoked mozzarella works very well, too) a sun-dried tomato half (or julienne strips if you prefer) and one or two sage leaves. Sprinkle with salt, pepper and chilli powder (if desired) to taste. This dish is great as an appetizer or as a main course accompanied by a salad.