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Polenta Parmigiana Recipe
Polenta Parmigiana Recipe photo by Taste of Home

Polenta Parmigiana Recipe

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“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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 16 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Polenta Parmigiana in Simple & Delicious August/September 2010, p35

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.

Light-Bodied White Wine

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

Reviews for Polenta Parmigiana(1)

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MY REVIEW
Reviewed Sep. 7, 2011

We really liked these and they were easy to make.

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