Veggie-Topped Polenta Slices Recipe

Veggie-Topped Polenta Slices Recipe photo by Taste of Home

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This recipe was created at a time when there wasn't too much in the kitchen, however, this amazing appetizer was still able to be made. My boyfriend calls dishes like these "cabinet vibrations." —Jenn Tidwell, Fair Oaks, California

This recipe is:

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Diabetic Friendly

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Veggie-Topped Polenta Slices Recipe

Prep: 20 min. Cook: 20 min.

Yield: 4 Servings

20 20 40

Ingredients

1 tube (1 pound) polenta, cut into 12 slices
2 tablespoons olive oil, divided
1 medium zucchini, chopped
2 shallots, minced
2 garlic cloves, minced
3 tablespoons reduced-sodium chicken broth
1/2 teaspoon pepper
1/8 teaspoon salt
4 plum tomatoes, seeded and chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh parsley
1/2 cup shredded part-skim mozzarella cheese

Directions

In a large nonstick skillet, cook polenta in 1 tablespoon oil over medium heat for 9-11 minutes on each side or until golden brown.
Meanwhile, in another large skillet, saute zucchini in remaining oil until tender. Add shallots and garlic; cook 1 minute longer. Add the broth, pepper and salt. Bring to a boil; cook until liquid is almost evaporated.
Stir in the tomatoes, basil and parsley; heat through. Serve with polenta; sprinkle with cheese. Yield: 4 servings.

Nutritional Facts 3 polenta slices with 1 cup vegetable mixture equals 222 calories, 9 g fat (2 g saturated fat), 8 mg cholesterol, 558 mg sodium, 28 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.

Originally published as Veggie-Topped Polenta Slices in Healthy Cooking October/November 2012, p26