Cuke A Mato Broiled Polenta Recipes
CUKE-A-MATO BROILED POLENTA
Polenta slices are topped with a deliciously seasoned mixture of diced Roma tomatoes and seedless cucumber, then sprinkled with Parmesan cheese and broiled until golden and delicious!
Provided by LAURSOX
Categories Polenta
Time 23m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven broiler. Grease a 9x13 inch baking dish.
- Line the prepared pan with the polenta slices; set aside. Combine diced tomatoes, cucumber, and olives in a large bowl. Add balsamic vinegar, olive oil, oregano, basil, and salt and pepper to taste; mix. Spoon this topping over the polenta slices, then sprinkle with Parmesan cheese.
- Broil in preheated oven until the polenta is hot, and the cheese is lightly browned, about 3 minutes.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 18 g, Cholesterol 7.3 mg, Fat 9.8 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 2.5 g, Sodium 769.7 mg, Sugar 3 g
BROILED POLENTA SLICES
Serve broiled polenta slices with sauteed mushrooms or your favorite chunky tomato sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 2
Steps:
- Brush an 8 1/2-by-4 1/2-inch loaf pan lightly with olive oil. Pour hot soft polenta into pan; smooth top.
- Refrigerate until chilled and firm to the touch, about 3 hours (or up to 3 days, covered with plastic).
- Heat broiler. Invert polenta onto a cutting board; slice 1/2 inch thick. Brush a rimmed baking sheet with oil. Arrange slices in a single layer; brush 1 teaspoon oil over tops.
- Broil 4 inches from heat, without turning, until golden and browning in spots, 20 to 25 minutes.
Nutrition Facts : Calories 152 g, Fat 5 g, Fiber 1 g, Protein 4 g
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