by FamilyStyle Food
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FamilyStyle Food's Notes:
1/4 cup
extra-virgin olive oil
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2
garlic cloves, thinly sliced
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1
red bell pepper, roasted and peeled
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1 tablespoon
chopped fresh basil, plus additional tiny leaves for garnish
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1 teaspoon
balsamic vinegar
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1/4 teaspoon
cayenne pepper
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2 tablespoons
fresh bread crumbs
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Salt and freshly ground black pepper
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1 pound
tube prepared polenta
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2 teaspoons
extra-virgin olive oil
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3 tablespoons
freshly grated Parmigiano-Reggiano
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Heat the olive oil in a skillet over medium heat. Add the garlic and cook just until sizzling and fragrant, about 1 minute. Add the pepper to the oil and remove from heat; transfer pepper mixture to food processor work bowl along with basil, vinegar, cayenne and bread crumbs. Puree until smooth and season to taste with salt and pepper.
Ask the hotline about this step!Heat oven to 450 degrees. Slice polenta into 1/2-inch thick rounds and arrange on parchment-lined baking sheet. Drizzle 2 teaspoons oil over the rounds and sprinkle with the cheese. Bake until golden brown, 12 - 15 minutes.
Ask the hotline about this step!Serve warm topped with about 1/2 teaspoon of red pepper rouille and a basil leaf.
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