- 4
- 10 mins
- 80 mins
Ingredients
- 3 Cups water
- 1 ½ 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
- ¾ Cup shredded part-skim mozzarella
- 1 Cup jarred marinara sauce
- Fresh basil or rosemary for garnish (optional)
Preparation
Step 1
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.