Polenta Bruschetta

1. In a medium saucepan add water & milk, and bring to boil. Gradually add cornmeal. Stir and cook until thick and creamy. Stir in entire package of Summer Fresh Spicy Hummus until well blended.

2. Remove from heat and spread evenly into a greased 9″ baking dish. Press plastic wrap down onto the surface of the polenta, and refrigerate until firm (about 1 hour).

3. Cut polenta into 12 square pieces, then cut each square in half diagonally to make triangles. Brush with olive oil and grill 2-3 minutes per side.

4. Arrange polenta squares on a plate and top with Summer Fresh Bruschetta. Garnish with basil leaves and serve.

Makes about 24 pieces

30 minutes or less