Grilled Polenta with Fresh Tomato Salad

Look for precooked polenta in the produce section of the supermarket. To get the polenta slices nicely browned, grill over medium-high heat.

Yield: 4 servings (serving size: 3 slices polenta, 1/4 cup tomato mixture, and 1 tablespoon cheese)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 146
  • Fat: 5.5g
  • Saturated fat: 1.6g
  • Protein: 3.4g
  • Carbohydrate: 19g
  • Cholesterol: 6mg
  • Iron: 0.9mg
  • Sodium: 460mg
  • Calories from fat: 34%
  • Fiber: 2.5g
  • Calcium: 42mg


  • 1 tablespoon olive oil
  • 2 teaspoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup diced tomato
  • 1/4 cup diced red onion
  • 1/4 cup diced English cucumber
  • 1 tablespoon chopped pitted kalamata olives
  • 1 (16-ounce) tube of polenta, cut into 12 (1/2-inch-thick) slices
  • Cooking spray
  • 1/4 cup (1 ounce) crumbled feta cheese


  1. Prepare grill.
  2. Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add tomato and next 3 ingredients, and toss gently.
  3. Coat polenta slices with cooking spray. Place slices on grill rack coated with cooking spray; grill 7 to 8 minutes on each side or until lightly browned. Top polenta evenly with tomato mixture and feta cheese.
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