Tubes of prepared polenta are sold in most grocery stores and they make working with this cornmeal dish a snap. The alternative is cooking cornmeal until tender, waiting for it to cool and then cutting it into rounds. Seriously, if you have time for that - awesome! For the tomatoes, try to buy vine-ripened so you can enjoy the tomato’s full flavor potential!
Prep time: 10 minutes
Cooking time: 10-15 minutes
16-ounce tube prepared polenta, cut into 12 rounds
1/2 cup prepared basil pesto
1 cup thinly sliced beefsteak or Roma/plum tomatoes
1/2 cup shaved Romano cheese (use a vegetable peeler to shave cheese)
Preheat the oven to 400ºF.
Transfer the polenta rounds to a baking sheet. Top each round with the pesto, tomato slices and cheese. Bake for 10 to 15 minutes, until the polenta is toasted and the cheese is melted.
Serves 4
Nutrients per serving: Calories: 314, Fat: 19g, Saturated Fat: 7g, Cholesterol: 19mg, Carbohydrate: 24g, Protein: 12g, Fiber: 2g, Sodium: 761mg