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Veggie-Topped Polenta Slices

 Veggie-Topped Polenta Slices
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
4 ServingsPrep: 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.

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Veggie-Topped Polenta Slices (continued)

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