Print Options

Back to Polenta Parmigiana >

Include these items:

Select reviews >

Taste of Home Logo

Polenta Parmigiana

 Polenta Parmigiana
“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
16 ServingsPrep/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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

2 of 2

Polenta Parmigiana (continued)

Wine (continued)
Grigio
.