Polenta Medallions with Mozzarella and Sun-Dried Tomatoes

Ingredients:

Pre-cooked polenta, sliced in 1/2 inch medallions

Bread crumbs Sun-dried

Tomato halves in olive oil Mozzarella Olive oil

Sea salt

Black pepper

Chili powder (optional)

Fresh sage

Lightly bread the polenta slices and pan fry in olive oil until golden. Arrange polenta medallions on a platter and top with mozzarella slices (smoked mozzarella works very well, too) a sun-dried tomato half (or julienne strips if you prefer) and one or two sage leaves. Sprinkle with salt, pepper and chilli powder (if desired) to taste. This dish is great as an appetizer or as a main course accompanied by a salad.