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Epicurious

Polenta with Fresh Tomatoes and Mozzarella

These tasty treats resemble miniature pizzas and are an offbeat pairing with light pasta dishes, as in the suggested menu.

Recipe information

  • Yield

    3 to 4 servings

Ingredients

One 16-ounce tube polenta
1 tablespoon light olive oil
2 medium flavorful firm tomatoes, finely diced
1 cup grated part-skim mozzarella cheese or mozzarella-style soy cheese
3 to 4 fresh basil leaves, thinly sliced, or a sprinkling of dried basil, optional

Preparation

  1. Step 1

    Cut the polenta into 12 equal slices, each about 1/2 inch thick. Heat the oil on a nonstick griddle or wide skillet. Arrange the polenta slices on the griddle. Cook both sides over medium heat until golden and crisp, at least 10 minutes per side.

    Step 2

    Arrange the polenta slices on a large platter. Sprinkle evenly with the tomato, then the mozzarella cheese. Microwave just until the cheese is melted, 2 to 3 minutes. Or, if you prefer, bake the polenta briefly in a preheated 400°F oven in an ovenproof container until the cheese is melted, about 5 minutes. Allow 3 to 4 slices of polenta per serving. Sprinkle each serving with fresh or dried basil, if desired.

  2. Menu

    Step 3

    Polenta with Fresh Tomatoes and Mozzarella (this page)

    Step 4

    Spinach Fettuccine with Summer Squash (page 79)

    Step 5

    Simple tossed salad

  3. nutrition information

    Step 6

    Calories: 204

    Step 7

    Total Fat: 9g

    Step 8

    Protein: 10g

    Step 9

    Carbohydrate: 21g

    Step 10

    Cholesterol: 19mg

    Step 11

    Sodium: 197mg

The Vegetarian 5-Ingredient Gourmet
TagsPolentaRice & GrainsTomatoVegetableMozzarellaCheeseDairySideDinnerLunchDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerQuickEasy30 Minutes or LessCookbooks
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