Mozzarella Polenta with Roasted Vegetable Salsa

1. 1

   Preheat the broiler.

2. 2

   Line two baking sheets with aluminum foil.

3. 3

   Lightly spray the foil with cooking spray.

4. 4

   Cut the tomatoes in half crosswise.

5. 5

   Cut the bell pepper in half lengthwise.

6. 6

   Discard the ribs, seeds, and stem of the pepper.

7. 7

   Flatten each half with your palm, pulling out any parts of the pepper that curve under.

8. 8

   Set on one baking sheet.

9. 9

   Cut the zucchini and summer squash in half lengthwise.

10. 10

    Put all with the cut side up on the same baking sheet.

11. 11

    Lightly spray all the vegetables with cooking spray.

12. 12

    Broil about 4 inches from the heat for 5 minutes.

13. 13

    Turn over.

14. 14

    Broil for 3 minutes, or until lightly charred.

15. 15

    Meanwhile, in a small bowl, stir together the remaining salsa ingredients except the parsley.

16. 16

    Gently rinse the polenta under running water.

17. 17

    Pat dry.

18. 18

    Cut the polenta into 8 rounds and put on the second baking sheet.

19. 19

    Set aside.

20. 20

    Using a knife and fork, coarsely chop the broiled vegetables.

21. 21

    Transfer to a medium bowl.

22. 22

    Stir in the vinegar mixture and parsley.

23. 23

    Cover with aluminum foil to keep warm.

24. 24

    Broil the polenta for 3 minutes.

25. 25

    Turn over.

26. 26

    Broil for 2 minutes.

27. 27

    Sprinkle with the mozzarella and broil for 1 minute, or until beginning to lightly brown.

28. 28

    Arrange the polenta rounds on plates, spooning the salsa on and around each serving.

29. 29

    The salsa is also delicious served at room temperature.

30. 30

    For peak flavor, wait until serving time to toss the vegetables with the vinegar mixture.

31. 31

    Look for prepared polenta (basically cornmeal cooked with water) in plastic-wrapped cylinders in the produce department or with the pastas.

32. 32

    In addition to plain polenta, youll also discover everything from Mexican-inspired combinations to polenta flavored with exotic mushrooms.

33. 33

    (Per Serving)

34. 34

    Calories: 182

35. 35

    Total Fat: 4.5g

36. 36

    Saturated: 1.0g

37. 37

    Trans: 0.0g

38. 38

    Polyunsaturated: 0.5g

39. 39

    Monounsaturated: 2.0g

40. 40

    Cholesterol: 8mg

41. 41

    Sodium: 537mg

42. 42

    Carbohydrates: 25g

43. 43

    Fiber: 4g

44. 44

    Sugars: 7g

45. 45

    Protein: 10g

46. 46

    Dietary Exchanges

47. 47

    1 Starch

48. 48

    2 Vegetable

49. 49

    1 Lean Meat

* Per serving · 4 servings · Values may vary.