Polenta Parmigiana Recipe
- 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.
1 each: 108 calories, 7g fat (3g saturated fat), 12mg cholesterol, 273mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 4g protein.
Reviews for Polenta Parmigiana
"We really liked these and they were easy to make."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.