Fried Polenta Bruschetta – vomFASS Madison University Avenue

Ingredients

• 2 Tbsp vomFASS Don Carlos Extra Virgin Olive Oil
• 4 cups filtered water
• 1 tsp sea salt
• 2 cups polenta
• 2 Tbsp butter
• ½ cup parmesan cheese, grated
• 2 pints grape or cherry tomatoes cut in half
• 1 15-oz can Cannellini or other white beans, drained
• 2 Tbsp red onion, diced
• ¼ cup Kalamata olives, diced
• ¼ cup fresh basil, chopped
• ¼ cup fresh chopped parsley
• 2 Tbsp Aceto Balsamico Maletti, plus extra for drizzling on the top
• 2 Tbsp vomFASS Garlic Extra Virgin Olive Oil
• ½ cup whipped feta or chevre