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; total fat 8g 12% DV; saturated fat 4g; cholesterol 20mg 7% DV; sodium 612mg 24% DV; potassium -1mg; carbohydrates 32g 10% DV; fiber 4g 16% DV; sugar 9g; protein 9g 18% DV; exchange other carbs 2; vitamin a iu -1IU; vitamin c -1mg; folate -1mcg; calcium -1mg; iron -1mg; magnesium -1mg.