Vegetable Polenta Stacks
Vegetable Polenta Stacks

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: Less than 2 hours
  • Prep: 10 minutes
  • Cook: 70 minutes

Nutrition Facts

Amount per serving:
Total Calories: 348
  • 401mg Sodium
  • 55g Carbs
  • 8g Fiber
  • 9g Fat
  • 3g Saturated Fat
  • 10g Sugars
  • 13g Protein
  • 204mg Calcium
  • 3mg Iron
348401mg 55g8g9g 10g13g3g
Vegetarians and meat-eaters alike will go crazy for this cheese dish.


  • 3 cups water
  • 1 1/2 cups finely ground cornmeal
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh rosemary
  • Cooking spray
  • 1 large zucchini, sliced diagonally
  • 1 large tomato, very thinly sliced
  • 3/4 cup shredded part-skim mozzarella
  • 1 cup jarred marinara sauce
  • Fresh basil or rosemary for garnish (optional)



1.Bring water to a boil in a medium saucepan and add cornmeal. Reduce heat to low and cook for 10 minutes, stirring constantly. Mix in basil and rosemary.
2. Coat a baking sheet with cooking spray. Spread out cornmeal to ¼-inch thickness with spatula. Refrigerate 45 minutes, then cut into 12 squares.
3. Place one square of polenta on a small plate. Top with a few slices of zucchini, tomato, and 1 tbsp. mozzarella. Repeat layering once, then top with third polenta square and 1 tbsp. cheese. Repeat process for 3 more servings, using up all of the vegetables.
4. Heat marinara sauce on low in a small saucepan. Place polenta stacks, one at a time, in microwave for about 2 minutes, or until cheese has melted. To serve, spoon ¼ cup marinara over and around each heated polenta stack. Garnish with herbs if desired.
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