POLENTA PARMIGIANA

Polenta Parmigiana image

"This warm, Italian-flavored appetizer also makes a quick, filling lunch. I prefer this veggie version, but my kids like to add pepperoni or sausage to create mini pizzas." -Carolyn Kumpe, El Dorado, California

Provided by Taste of Home

Time 30m

Yield 16 appetizers.

Number Of Ingredients 8

Ingredients

1 tube (1 pound) polenta, cut into 16 slices
1/4 cup olive oil
1 cup tomato basil pasta sauce, warmed
1/2 pound fresh mozzarella cheese, cut into 16 slices
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Fresh basil leaves, optional

Steps:

Preheat oven to 425°. Place polenta in a greased 15x10x1-in. baking pan; brush with olive oil. Bake until edges are golden brown, 15-20 minutes., Spoon pasta sauce over polenta slices. Top each with a mozzarella cheese slice; sprinkle with Parmesan cheese, salt and pepper. Bake until cheese is melted, 3-5 minutes longer. Garnish with basil if desired.

Nutrition Facts : Calories 108 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 273mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.