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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
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    4 servings

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.
Nutrition 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.
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