How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mozzarella Polenta with Roasted Vegetable Salsa?

You need 13 ingredients. The key ingredients include: Cooking spray, 2 medium tomatoes, 1 large green bell pepper, 1 large zucchini (about 8 ounces), and more.

Is Mozzarella Polenta with Roasted Vegetable Salsa suitable as snacks & appetizers?

Yes, Mozzarella Polenta with Roasted Vegetable Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

How do I store leftover Mozzarella Polenta with Roasted Vegetable Salsa?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mozzarella Polenta with Roasted Vegetable Salsa Recipe

Name: Mozzarella Polenta with Roasted Vegetable Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 medium tomatoes; 1 large green bell pepper; 1 large zucchini (about 8 ounces); 1 large yellow summer squash (about 7 ounces); 1 tablespoon cider vinegar; 2 teaspoons extra-virgin olive oil; 1 teaspoon dried oregano, crumbled; 1/2 teaspoon bottled minced garlic or 1 medium garlic clove, minced; 1/8 teaspoon salt; 1/4 cup finely snipped fresh parsley or fresh cilantro; 1 16-ounce package prepared fat-free polenta; 3/4 cup shredded low-fat mozzarella cheese (about 3 ounces)

Mozzarella Polenta with Roasted Vegetable Salsa

Eats Now Editorial Team · 109 kcal · Snacks & Appetizers

1
Preheat the broiler.
2
Line two baking sheets with aluminum foil.
3
Lightly spray the foil with cooking spray.
4
Cut the tomatoes in half crosswise.
5
Cut the bell pepper in half lengthwise.
6
Discard the ribs, seeds, and stem of the pepper.
7
Flatten each half with your palm, pulling out any parts of the pepper that curve under.
8
Set on one baking sheet.
9
Cut the zucchini and summer squash in half lengthwise.
10
Put all with the cut side up on the same baking sheet.
11
Lightly spray all the vegetables with cooking spray.
12
Broil about 4 inches from the heat for 5 minutes.
13
Turn over.
14
Broil for 3 minutes, or until lightly charred.
15
Meanwhile, in a small bowl, stir together the remaining salsa ingredients except the parsley.
16
Gently rinse the polenta under running water.
17
Pat dry.
18
Cut the polenta into 8 rounds and put on the second baking sheet.
19
Set aside.
20
Using a knife and fork, coarsely chop the broiled vegetables.
21
Transfer to a medium bowl.
22
Stir in the vinegar mixture and parsley.
23
Cover with aluminum foil to keep warm.
24
Broil the polenta for 3 minutes.
25
Turn over.
26
Broil for 2 minutes.
27
Sprinkle with the mozzarella and broil for 1 minute, or until beginning to lightly brown.
28
Arrange the polenta rounds on plates, spooning the salsa on and around each serving.
29
The salsa is also delicious served at room temperature.
30
For peak flavor, wait until serving time to toss the vegetables with the vinegar mixture.
31
Look for prepared polenta (basically cornmeal cooked with water) in plastic-wrapped cylinders in the produce department or with the pastas.
32
In addition to plain polenta, youll also discover everything from Mexican-inspired combinations to polenta flavored with exotic mushrooms.
33
(Per Serving)
34
Calories: 182
35
Total Fat: 4.5g
36
Saturated: 1.0g
37
Trans: 0.0g
38
Polyunsaturated: 0.5g
39
Monounsaturated: 2.0g
40
Cholesterol: 8mg
41
Sodium: 537mg
42
Carbohydrates: 25g
43
Fiber: 4g
44
Sugars: 7g
45
Protein: 10g
46
Dietary Exchanges
47
1 Starch
48
2 Vegetable
49
1 Lean Meat

Mozzarella Polenta with Roasted Vegetable Salsa

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