| Prep Time | 15 |
| Cook Time | 20 |
| Servings |
|
Ingredients
- 1 lb polenta, cut into 16 slices
- 1/4 cup olive oil
- 1 cup tomato basil pasta sauce, warmed
- 1 lb fresh mozzarella cheese, cut into 16 slices
- 1/4 cup grated parmesan cheese
- 1/2 tsp teaspoon salt
- 1/8 tsp teaspoon pepper
- Fresh basil leaves, optional
Ingredients
|
Instructions
- Place polenta in a greased 15-in. x 10-in. x 1-in. baking pan; brush with olive oil. Bake at 425° for 15-20 minutes or until edges are golden brown.
- Spoon pasta sauce over polenta slices. Top each with a mozzarella cheese slice; sprinkle with Parmesan cheese, salt and pepper. Bake 3-5 minutes longer or until cheese is melted. Garnish with basil if desired. Yield: 16 appetizers.
Recipe Notes
Nutrition Facts
Polenta Parmigiana Recipe
Amount Per Serving
Calories 108
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Cholesterol 12mg
4%
Sodium 273mg
11%
Total Carbohydrates 7g
2%
Dietary Fiber 1g
4%
Protein 4g
8%
* Percent Daily Values are based on a 2000 calorie diet.