Cristina Ferrare
Recipe by Health December 2011

Gallery

Recipe Summary test

prep:
5 mins
cook:
31 mins
total:
36 mins
Yield:
Makes 10 servings (1 serving: 1 cake)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

116 calories; fat 7g; saturated fat 1.5g; mono fat 4.6g; poly fat 0.7g; cholesterol 4mg; protein 3g; carbohydrates 10g; sugars 1g; fiber 1g; sodium 387mg.
Advertisement