Italian Polenta Tomato Mozzarella Bake |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I like this recipe because it is quick, hearty and tasty. It is a well balanced vegetarian meal, add a side salad if desired. It can be used as a side dish for non-vegetarians as well. Found in Vegetarian times magazine, but slightly adapted. Ingredients:
510 g basil and garlic prepared polenta, cut into 16 slices |
16 slices tomatoes |
16 oil-cured black olives, pitted, sliced in half (optional) |
4 teaspoons garlic-flavored olive oil |
2 teaspoons balsamic vinegar |
1 teaspoon dried italian herb seasoning |
2 cups pre-shredded mozzarella cheese |
1/2 cup fresh basil leaf, chopped, for garnish |
Directions:
1. Preheat oven to 400ºF. Place polenta slices, slightly overlapping, into lightly greased 9x13 pan. Arrange tomato slices over polenta. Scatter olive halves (if using) over tomato. Drizzle with garlic olive oil and balsalmic vinegar. Sprinkle with Italian herbs; season with salt and pepper if desired. Top with mozzarella cheese.
2. Cover with foil, and bake for 45 minutes.
3. Remove from oven and allow to sit for 5 minutes before cutting. Garnish with basil once plated.
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