Ingredients
- 1 tube (16 ounces) refrigerated, cooked polenta
- 1 tablespoon olive oil
- 3 Roma tomatoes, seeded and chopped
- ¼ cup red onion, chopped
- 1 small garlic clove, minced
- 3 tablespoons fresh basil, chopped
- 1 tablespoon balsamic vinegar
Directions
- Slice polenta on the bias into 12 evenly cut slices.
- Heat olive oil in a large non-stick skillet over medium-high heat.
- Cook each polenta slice about 8 minutes on each side or until golden brown.
- Remove from skillet and drain on a paper towel.
- Combine tomatoes, onion, garlic, basil and vinegar in a bowl and stir to mix flavors.
- Top each slice of polenta with 2 tablespoons of tomato mixture and serve.
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Prep Time
0 min
Nutrition Facts
- Servings per Recipe: 6 servings (2 slices and 2 tablespoons topping per serving)
- Calories: 84
- Calories from Fat: 20
- Total Fat: 2.5
- Cholesterol: 0 mg
- Sodium: 236 mg
- Carbohydrate: 14 g
- Dietary Fiber: 1 g
- Protein: 1 g
- Exchange: 1 Starch
- Carbohydrate Units: 1