Par-Troy Food Blogger Waxes Deliciously About Florida Tomatoes

If you're a longtime Parsippany Patch reader, you may remember our former food columnist Patsy Kreitman, who went on to create her own successful food blog, famfriendsfood.

Now Kreitman is taking her culinary and writing skills to new places. She recently was named as one of a group of bloggers from across the country recruited to spread the word about the Florida tomato.

A special campaign just began for April, Fresh Florida Tomato Month. Over the next few weeks, the various bloggers will take to their blogs to raise awareness of the benefits of Florida tomatoes.

“The bloggers we have partnered with have created a wide variety of recipes—from broiled polenta bruschetta to fresh Florida tomato and veggie crepes to seafood pico de gallo for their readers to enjoy,” said Samantha Daves, the FTC's director of education and promotion. “With their help, we are able to show a diverse audience—including amateur cooks, young professionals and families—that fresh, sun-ripened and field-grown Florida tomatoes are versatile and delicious.

Kreitman’s recipe, broiled polenta bruschetta, is but one of the tasty creations available on the FTC’s website.

Check out all the tomato recipes, of course, but start locally—Kreitman graciously allowed Patch to share her creation with you.

Broiled Polenta Bruschetta

Instructions

This dish works great as an appetizer or side dish.

2 tablespoons olive oil
1 pound of sliceable polenta, sliced ¼ inch thick
2 teaspoons Italian seasoning
1 ½ cups of diced Florida tomatoes
½ cup diced red onion
2 teaspoons olive oil
¾ cup diced fresh mozzarella
2 tablespoons chopped fresh basil

Cover a baking sheet in aluminum foil; set aside.

In a medium non-stick skillet, heat 2 tablespoons of oil on medium-high heat.

Sprinkle both sides of the polenta with the Italian seasoning. Add the polenta slices and sauté for about 4-5 minutes on each side. Once both sides have been sautéed, place on the prepared baking sheet.

Meanwhile, combine the tomatoes, red onion, olive oil, fresh mozzarella and fresh basil in a bowl; set aside until all of the polenta pieces are finished and on the baking sheet.

Spoon approximately 1 tablespoon on top of the polenta.

Broil for 5-6 minutes, until the mozzarella has melted and is slightly bubbly.

Serve warm.