POLENTA WITH FRESH TOMATOES AND MOZZARELLA
These tasty treats resemble miniature pizzas and are an offbeat pairing with light pasta dishes, as in the suggested menu.
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- Cut the polenta into 12 equal slices, each about 1/2 inch thick. Heat the oil on a nonstick griddle or wide skillet. Arrange the polenta slices on the griddle. Cook both sides over medium heat until golden and crisp, at least 10 minutes per side.
- Arrange the polenta slices on a large platter. Sprinkle evenly with the tomato, then the mozzarella cheese. Microwave just until the cheese is melted, 2 to 3 minutes. Or, if you prefer, bake the polenta briefly in a preheated 400°F oven in an ovenproof container until the cheese is melted, about 5 minutes. Allow 3 to 4 slices of polenta per serving. Sprinkle each serving with fresh or dried basil, if desired.
- Polenta with Fresh Tomatoes and Mozzarella (this page)
- Spinach Fettuccine with Summer Squash (page 79)
- Simple tossed salad
- Calories: 204
- Total Fat: 9g
- Protein: 10g
- Carbohydrate: 21g
- Cholesterol: 19mg
- Sodium: 197mg
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