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
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.
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