Cuke-a-Mato Broiled Polenta recipe

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Ingredients

1 (16 ounce) tube polenta, cut into 1/2 inch slices
4 plum (Roma) tomatoes, seeded, diced
1 cup diced seedless cucumber
1 (10 ounce) can sliced ripe olives, drained
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons dried oregano
1 teaspoon dried basil
salt and pepper to taste
½ cup grated Parmesan cheese

Nutrition Info

178.1 calories
carbohydrate: 18 g
cholesterol: 7.3 mg
fat: 9.8 g
fiber: 3.1 g
protein: 5.7 g
saturatedFat: 2.5 g
servingSize: -
sodium: 769.7 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven broiler. Grease a 9x13 inch baking dish.

  2. Line the prepared pan with the polenta slices, set aside. Combine diced tomatoes, cucumber, and olives in a large bowl. Add balsamic vinegar, olive oil, oregano, basil, and salt and pepper to taste, mix. Spoon this topping over the polenta slices, then sprinkle with Parmesan cheese.

  3. Broil in preheated oven until the polenta is hot, and the cheese is lightly browned, about 3 minutes.

Recipe Yield

6 servings

Recipe Note

Polenta slices are topped with a deliciously seasoned mixture of diced Roma tomatoes and seedless cucumber, then sprinkled with Parmesan cheese and broiled until golden and delicious!

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