- Heat tomato sauce in a saucepan over medium-low until just boiling, about 3 minutes. Turn heat off and cover with lid to keep sauce warm.
- Combine chopped asparagus, red onion, and bell peppers, garlic, soy sauce, 2 teaspoons olive oil, thyme, and black pepper in a medium mixing bowl. Toss to coat vegetables. Heat a medium cast-iron grill pan over medium-high heat for 3 minutes. Add grilled vegetable mixture to pan and grill for 6-7 minutes, stirring occasionally.
- While vegetables cook, slice polenta into ¼-½ inch rounds. Heat 1 teaspoon of olive oil in a medium skillet over medium-high heat for 2 minutes. Add 4-5 slices of polenta and cook for 4 minutes on each side or until lightly browned. Set polenta aside on a serving plate and repeat with remaining polenta slices.
- Spoon 1-2 teaspoons of tomato sauce on each polenta crostini and top with a spoonful of grilled vegetable mixture. Finish with chopped basil and flaky sea salt. Serve warm.
Grilled Vegetable Polenta Crostini
Yield
Serves 10
Prep Time
10 minutes
Cook Time
23 minutes
Total Time
33 minutes
kikkoman products used:
ingredients
⅓ cup tomato sauce
1 cup chopped asparagus
½ cup chopped red onion
½ cup chopped bell pepper
½ teaspoon minced garlic
2 teaspoons Kikkoman® Soy Sauce
2 teaspoons + 1 teaspoon olive oil, divided
¼ teaspoon dried thyme
⅛ teaspoon black pepper
1 tube polenta
¼ cup chopped fresh basil
¼ teaspoon flakey sea salt
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
