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Polenta Parmigiana

Total Time

Prep/Total Time: 30 min.

Makes

16 appetizers

“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
Polenta Parmigiana Recipe photo by Taste of Home

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

Directions

  1. 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.
  2. 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

1 appetizer: 108 calories, 7g fat (3g saturated fat), 12mg cholesterol, 273mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 4g protein.

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