Veggie-Topped Polenta Slices Recipe | Taste of Home Recipes

By barbsjustagirl

Ingredients

• Ingredients
• 1 tube (1 pound) polenta, cut into 12 slices
• 2 tablespoons olive oil, divided
• 1 medium zucchini, chopped
• 2 shallots, minced
• 2 garlic cloves, minced
• 3 tablespoons reduced-sodium chicken broth
• 1/2 teaspoon pepper
• 1/8 teaspoon salt
• 4 plum tomatoes, seeded and chopped
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1 tablespoon minced fresh parsley
• 1/2 cup shredded part-skim mozzarella cheese

Details

Adapted from tasteofhome.com

Preparation

Step 1

Directions

In a large nonstick skillet, cook polenta in 1 tablespoon oil over medium heat for 9-11 minutes on each side or until golden brown.
Meanwhile, in another large skillet, saute zucchini in remaining oil until tender. Add shallots and garlic; cook 1 minute longer. Add the broth, pepper and salt. Bring to a boil; cook until liquid is almost evaporated.
Stir in the tomatoes, basil and parsley; heat through. Serve with polenta; sprinkle with cheese. Yield: 4 servings.

Nutritional Facts 3 polenta slices with 1 cup vegetable mixture equals 222 calories, 9 g fat (2 g saturated fat), 8 mg cholesterol, 558 mg sodium, 28 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.