University of Illinois Extension

Recipes for Diabetes - University of Illinois Extension


  • 1 tube (16 ounces) refrigerated, cooked polenta
  • 1 tablespoon olive oil
  • 3 Roma tomatoes, seeded and chopped
  • ΒΌ cup red onion, chopped
  • 1 small garlic clove, minced
  • 3 tablespoons fresh basil, chopped
  • 1 tablespoon balsamic vinegar


  1. Slice polenta on the bias into 12 evenly cut slices.
  2. Heat olive oil in a large non-stick skillet over medium-high heat.
  3. Cook each polenta slice about 8 minutes on each side or until golden brown.
  4. Remove from skillet and drain on a paper towel.
  5. Combine tomatoes, onion, garlic, basil and vinegar in a bowl and stir to mix flavors.
  6. Top each slice of polenta with 2 tablespoons of tomato mixture and serve.
Total time: 30 minutes
Preparation time:
Nutrition Facts
Servings per Recipe: 6 servings (2 slices and 2 tablespoons topping per serving)
Amount Per Serving
Calories 84 Calories from Fat 20
Total Fat 2.5 g
Cholesterol 0 mg
Sodium 236 mg
Carbohydrate 14 g
Dietary Fiber 1 g
Protein 2 g
Exchange 1 Starch
Carbohydrate Units 1

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