Polenta Parmigiana

Name: Polenta Parmigiana
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16 appetizers.
Cuisine: Europe, Italian
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

1 review

Contest Winner

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

16 appetizers

Updated: Jul. 22, 2022

“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

Polenta Parmigiana Recipe photo by Taste of Home

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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 until edges are golden brown, 15-20 minutes.
Spoon pasta sauce over polenta slices. Top each with a mozzarella cheese slice; sprinkle with Parmesan cheese, salt and pepper. Bake until cheese is melted, 3-5 minutes longer. Garnish with basil if desired.

Nutrition Facts

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

Polenta Parmigiana

Ingredients

Directions

Nutrition Facts

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