Polenta Crostini

1 -24 oz. San Gennaro Polenta    
½ cup onion finely chopped    
3 tablespoon olive oil    
1-15 oz. Can whole tomatoes    
1 teaspoon Oregano    
1 egg yoke    
3 tablespoons grated Parmesan cheese    
1 teaspoon red wine vinegar    
Salt and Pepper to taste     
        
Sauté onion in olive oil over medium low-heat until soft. Drain juice and chop tomatoes. Add to skillet along with oregano, salt and pepper. Cook until mixture thickens. Remove from heat and stir to cool slightly. Stir in beaten egg yolk, Parmesan and vinegar. Mean while pan fry ½ inch thick slices (2-3 per serving) of San Gennaro Polenta on both side in 1 tablespoon of olive oil. Place polenta slices on to lightly oiled baking sheet, top with tomato mixture and heat under oven broiler until bubbly. Serve hot as appetizer or snack.