The addition of polenta slices adds staying power to this classic flavorful salad. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Cook vinegar in a small saucepan over medium heat until thickened and reduced by half, 7 to 10 minutes. Set aside.

  • Heat 1/2 teaspoon oil in a large nonstick skillet or griddle over medium heat. Add 8 polenta slices; cook until golden brown on both sides, about 8 minutes, turning once halfway through cooking time. Repeat twice, using the remaining oil and the remaining polenta slices. Sprinkle the cooked polenta slices with salt.

  • Arrange 6 of the polenta slices on each plate. Layer with tomatoes, arranging the slices so they overlap slightly. Top with cheese and basil. Drizzle with the balsamic glaze.

Nutrition Facts

248 calories; 8 g total fat; 4 g saturated fat; 20 mg cholesterol; 612 mg sodium. 32 g carbohydrates; 4 g fiber; 9 g sugar; 9 g protein;