Directions:
- Preheat oven to 400°. Lightly coat an 8- x 10-inch baking dish with olive oil. Slice polenta into 1/2-inch-thick slices; arrange slices in a single layer in baking dish. Heat a 2-quart saucepan over medium heat; add 1 tablespoon olive oil and crushed garlic clove to pan. Cook until the garlic is soft (2-3 minutes). Add crushed tomatoes, dried oregano, salt, and 1/4 cup chopped fresh basil to pan; bring to a boil. Reduce heat, and cook until thick (about 10 minutes). Spoon tomato sauce over polenta; sprinkle with fresh mozzarella and Parmigiano-Reggiano. Bake until bubbly and golden (20-25 minutes). Garnish with chopped basil; serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 796.28 Kcal (3334 kJ) | ||
| Calories from fat | 417.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.33g | 71% | |
|---|---|---|---|
| Cholesterol | 126.88mg | 42% | |
| Sodium | 2157.29mg | 90% | |
| Potassium | 242.25mg | 5% | |
| Total Carbs | 16.26g | 5% | |
| Sugars | 2.03g | 8% | |
| Dietary Fiber | 3.8g | 15% | |
| Protein | 76.87g | 154% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.4mg | 2% | |
| Calcium | 1131.2mg | 113% | |
| Amount Per 100 g | |||
| Calories | 254.08 Kcal (1064 kJ) | ||
| Calories from fat | 133.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.78g | 71% | |
|---|---|---|---|
| Cholesterol | 40.49mg | 42% | |
| Sodium | 688.35mg | 90% | |
| Potassium | 77.3mg | 5% | |
| Total Carbs | 5.19g | 5% | |
| Sugars | 0.65g | 8% | |
| Dietary Fiber | 1.21g | 15% | |
| Protein | 24.53g | 154% | |
| Vitamin C | 1.9mg | 10% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 0.1mg | 2% | |
| Calcium | 360.9mg | 113% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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