Polenta Parmigiana
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 16 appetizers.
“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
Ingredients
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1 tube (1 pound) polenta, cut into 16 slices
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1/4 cup olive oil
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1 cup tomato basil pasta sauce, warmed
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1/2 pound fresh mozzarella cheese, cut into 16 slices
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1/4 cup grated Parmesan cheese
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1/2 teaspoon salt
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1/8 teaspoon pepper
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Fresh basil leaves, optional
Directions
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1.
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.
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2.
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.
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