Mini Polenta Tostadas

  in Appetizers, Recipes, Snacks, Vegetarian

1 tube Ancient Harvest Polenta
salt and pepper
1 can refried beans
2-3 tablespoons olive oil
finely sliced red cabbage, about ½ cup
shredded cheddar cheese, about ½ cup
2 green onions, sliced
hot sauce
lime wedges

  1. Heat oven to 450°F. Unwrap polenta and dry with a paper towel. Slice into 1/4 – 1/3 inch thick slices.
  2. Arrange slices on a sheet pan and drizzle with olive oil. Brush the olive oil to coat the slices evenly. Turn the slices and brush again. Lightly season with salt and pepper. Bake for about 30 minutes or until rounds are lightly browned. Remove from oven. They will shrink in the oven.
  3. Smear a dollop of refried beans on the rounds. Reduce heat to 350°F and return the pan to the oven for 5 minutes. Remove from heat and sprinkle cabbage, cheese, and green onion on each round. Optional: season the rounds with a drop or two of hot sauce and serve with lime wedges. Serve immediately while still warm.