Grilled Polenta Cakes

Grilled Polenta Cakes
Makes 10 servings (1 serving: 1 cake)


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1 (18-ounce) tube polenta
1/4 cup virgin olive oil
Cooking spray
1 cup of your favorite tomato sauce
1/2 cup freshly shredded Parmesan cheese (you may have some left over)
1/4 cup whole basil leaves
Pinch of koser salt
1/8 teaspoon freshly ground black pepper


Prep: 5 Minutes
Cook: 31 Minutes
Total: 36 Minutes

1. Remove polenta from casing, cut into ten 1/2-inch slices (cakes), and pat dry with paper towels.

2. Brush both sides of polenta cakes with oil, and set aside.

3. Heat a grill pan over high heat until hot. Lay polenta cakes in one layer on the pan; grill for 8-10 minutes on each side or until both sides are golden and crunchy and have grill marks.

4. Remove cakes from the grill pan and let cool on a wire rack. Preheat the oven to 350°.

5. Coat a baking sheet with cooking spray. Arrange the grilled polenta cakes on the baking sheet. Place 1 tablespoon of tomato sauce on each slice, then add 1-2 teaspoons Parmesan to each. Bake for 15 minutes.

6. Garnish with basil, salt, and pepper. Serve warm.

Created date

December 2011

Nutritional Information

Calories 116
Fat 7 g
Satfat 1.5 g
Monofat 4.6 g
Polyfat 0.7 g
Cholesterol 4 mg
Protein 3 g
Carbohydrate 10 g
Sugars 1 g
Fiber 1 g
Iron 0 mg
Sodium 387 mg