Polenta with Fresh Tomatoes and Mozzarella

1. 1

   Cut the polenta into 12 equal slices, each about 1/2 inch thick.

2. 2

   Heat the oil on a nonstick griddle or wide skillet.

3. 3

   Arrange the polenta slices on the griddle.

4. 4

   Cook both sides over medium heat until golden and crisp, at least 10 minutes per side.

5. 5

   Arrange the polenta slices on a large platter.

6. 6

   Sprinkle evenly with the tomato, then the mozzarella cheese.

7. 7

   Microwave just until the cheese is melted, 2 to 3 minutes.

8. 8

   Or, if you prefer, bake the polenta briefly in a preheated 400F oven in an ovenproof container until the cheese is melted, about 5 minutes.

9. 9

   Allow 3 to 4 slices of polenta per serving.

10. 10

    Sprinkle each serving with fresh or dried basil, if desired.

11. 11

    Polenta with Fresh Tomatoes and Mozzarella (this page)

12. 12

    Spinach Fettuccine with Summer Squash (page 79)

13. 13

    Simple tossed salad

14. 14

    Calories: 204

15. 15

    Total Fat: 9g

16. 16

    Protein: 10g

17. 17

    Carbohydrate: 21g

18. 18

    Cholesterol: 19mg

19. 19

    Sodium: 197mg

* Per serving · 4 servings · Values may vary.

No additional tips available.