Polenta Parmigiana Recipe

Polenta Parmigiana Recipe Polenta Parmigiana Recipe photo by Taste of Home Rating 5

“This warm, Italian-flavored appetizer also makes a quick, filling lunch. I prefer this veggie version, but my kids like to add pepperoni or sausage to create mini pizzas.” —Carolyn Kumpe, El Dorado, California

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Polenta Parmigiana Recipe
  • Prep/Total Time: 30 min.
  • Yield: 16 Servings
10 20 30

Ingredients

  • 1 tube (1 pound) polenta, cut into 16 slices
  • 1/4 cup olive oil
  • 1 cup tomato basil pasta sauce, warmed
  • 1/2 pound fresh mozzarella cheese, cut into 16 slices
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Fresh basil leaves, optional

Directions

  • Place polenta in a greased 15-in. x 10-in. x 1-in. baking pan; brush with olive oil. Bake at 425° for 15-20 minutes or until edges are golden brown.
  • Spoon pasta sauce over polenta slices. Top each with a mozzarella cheese slice; sprinkle with Parmesan cheese, salt and pepper. Bake 3-5 minutes longer or until cheese is melted. Garnish with basil if desired. Yield: 16 appetizers.

Nutritional Facts 1 appetizer equals 108 calories, 7 g fat (3 g saturated fat), 12 mg cholesterol, 273 mg sodium, 7 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Polenta Parmigiana in Simple & Delicious August/September 2010, p35

Tip

Fresh Mozzarella Facts

Compared to the more firm texture of most commercially produced mozzarella, fresh mozzarella is soft and moist. The flavor is mild, delicate and somewhat milky. Fresh mozzarella is usually shaped into balls and stored in brine. After buying fresh mozzarella, it should be refrigerated in the brine and eaten within a few days.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Polenta Parmigiana

Polenta Parmigiana Recipe

Polenta Parmigiana

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(1-1) of 1 reviews

Reviewed on Sep. 07, 2011 by pithlydawn

We really liked these and they were easy to make.

 
 
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