Ingredients:

Procedure:

To make firm polenta, boil water and gradually whisk in cornmeal.  Reduce heat to medium low, add butter and season.  Continue to stir until mixture thickens.  Once polenta has cooled, roll into a log using parchment paper and saran wrap, place in the refrigerator overnight.
The Next day, remove the polenta from the refrigerator and unwrap.  The polenta should be firm enough to slice into ½ inch discs; season to taste with salt and pepper.  Pan Fry polenta discs in a medium high skillet with a small amount of olive oil until golden brown, flip and repeat. 

Place all of the ingredients (excluding the parmesan) for the bruchetta topping in a bowl and stir to incorporate fully.  Spoon a small amount on each of the pieces of fried polenta.   Sprinkle a small amount of parmesan on each bruchetta.  Place in a hot oven until cheese melts.  Serve hot or at room temperature.