Polenta Parmigiana Recipe

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

Read Reviews
5 1 1
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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
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Preheat oven to 425°. Place polenta in a greased 15x10x1-in. baking pan; brush with olive oil. Bake 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.
Originally published as Polenta Parmigiana in Simple & Delicious August/September 2010, p35

Nutritional Facts

1 each: 108 calories, 7g fat (3g saturated fat), 12mg cholesterol, 273mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 4g protein.

  • 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
  1. Preheat oven to 425°. Place polenta in a greased 15x10x1-in. baking pan; brush with olive oil. Bake 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

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pithlydawn User ID: 5722126 211859
Reviewed Sep. 7, 2011

"We really liked these and they were easy to make."

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