- 4
Ingredients
- 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)
Preparation
Step 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.
Coat a baking sheet with cooking spray. Spread out cornmeal to ¼-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 ¼ cup marinara over and around each heated polenta stack. Garnish with herbs if desired.
Tip: This dish takes just 15 minutes to prepare if you make the polenta a day ahead of time.