Veggie-Topped Polenta Slices Recipe

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Veggie-Topped Polenta Slices Recipe
Veggie-Topped Polenta Slices Recipe photo by Taste of Home
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Veggie-Topped Polenta Slices Recipe

Read Reviews
5 3 4
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This amazing side dish recipe came from a stroke of genius when I didn't have many ingredients on hand. —Jenn Tidwell, Fair Oaks, California
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

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

Nutritional Facts

3 polenta slices with 1 cup vegetable mixture: 222 calories, 9g fat (2g saturated fat), 8mg cholesterol, 558mg sodium, 28g carbohydrate (5g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.

  • 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
  1. 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.
  2. 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.
  3. Stir in the tomatoes, basil and parsley; heat through. Serve with polenta; sprinkle with cheese. Yield: 4 servings.
Originally published as Veggie-Topped Polenta Slices in Healthy Cooking October/November 2012, p26

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MY REVIEW
Cook_aholic User ID: 797539 199651
Reviewed Nov. 28, 2014

"I liked this recipe a lot for the very same reasons the creator did...what you have is sort of what you can use. I cut down the sodium by substituting those new Mrs. Dash table blends for the salt (used the savory one) and I used swiss cheese instead of mozzarella. Swiss cheese has a lot less sodium. We liked it enough that I have made it more than once."

MY REVIEW
cmabkb User ID: 1975931 200160
Reviewed Oct. 18, 2014

"Our family loves this! So yummy, quick and healthy."

MY REVIEW
rllewis7 User ID: 7124309 139061
Reviewed Sep. 5, 2014

"A fresh and delicious side dish full of bright flavors."

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