- 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
- 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
How to Make It
Remove polenta from casing, cut into ten 1/2-inch slices (cakes), and pat dry with paper towels.
Brush both sides of polenta cakes with oil, and set aside.
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.
Remove cakes from the grill pan and let cool on a wire rack. Preheat the oven to 350°.
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.
Garnish with basil, salt, and pepper. Serve warm.