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1
Prepare one whole recipe of my Fried Green Tomatoes recipe (see my TastyKitchen recipe box for this recipe just omit the caramelized onions part of the recipe).
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2
To make the polenta, bring chicken broth to a boil in a medium saucepan.
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3
Add the salt, then slowly pour in the polenta while whisking.
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4
Continue to whisk as the polenta thickens, about 5 minutes.
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5
Reduce heat to low, add butter and let polenta cook for an additional 5 minutes or so until cooked through and butter is melted.
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6
Spread polenta into a small rimmed cookie sheet or roasting pan.
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7
Refrigerate for an hour or so until its solid.
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8
Tip: This can be done up to 2 days in advance.
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9
Cook bacon in a medium skillet over medium heat until fat has rendered and bacon is crisp.
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10
Transfer bacon to a plate and set aside.
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11
Add diced peppers and onions to bacon drippings and cook until tender and onions begin to brown.
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12
Remove with a slotted spoon and place in a bowl.
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13
When youre ready to assemble appetizers, remove polenta from the fridge.
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14
Using a 2 or 3-inch round cookie/biscuit cutter, cut as many rounds as you can out of the polenta.
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15
(Alternately, you can make them square so you dont have bits leftover.)
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16
Place rounds on a baking sheet and place under the broiler for 3-4 minutes until theyre warmed up.
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17
To assemble, place the warm polenta rounds on a platter.
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18
Top each with 2 or 3 fried green tomatoes (depending on size), a spoonful of peppers and onions, and a piece of bacon.
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19
Sprinkle with chives.
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20
Makes about 8 appetizers with some leftover tomatoes.
