Cuke-a-Mato Broiled Polenta |
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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 6 |
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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! Ingredients:
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 |
Directions:
1. Preheat an oven broiler. Grease a 9x13 inch baking dish.
2. 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.
3. Broil in preheated oven until the polenta is hot, and the cheese is lightly browned, about 3 minutes.
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