Vegetable Polenta Stacks
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)
- 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.
- Coat a baking sheet with cooking spray. Spread out cornmeal to -inch thickness with spatula. Refrigerate 45 minutes, then cut into 12 squares.
- 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.
- 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 cup marinara over and around each heated polenta stack. Garnish with herbs if desired.
Per serving: 348 kcal cal., 9 g fat (3 g sat. fat), 401 mg sodium, 8 g fiber, 13 g sugar, 13 g pro., 204 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet