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Cuke-a-Mato Broiled Polenta Recipe

Recipe by: LAURSOX

"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!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook3 m
  • Ready In23 m
  • 1Preheat an oven broiler. Grease a 9x13 inch baking dish.
  • 2Line 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.
  • 3Broil in preheated oven until the polenta is hot, and the cheese is lightly browned, about 3 minutes.
Ingredients
  • 6 servings
  • 178 cals
  • 1 (16 ounce) tube polenta, cut into 1/2 inch slices
  • 4 plum (Roma) tomatoes, seeded, diced
  • 1 cup diced seedless cucumber
  • 1 (10 ounce) can sliced ripe olives, drained
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    178
    9%
  • Fat:
    9.8
    15%
  • Carbs:
    18
    6%
  • Protein:
    5.7
    11%
  • Cholesterol:
    7
    2%

Based on a 2,000 calorie diet

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