Polenta Caprese

Polenta Caprese

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From: Diabetic Living Magazine

The addition of polenta slices adds staying power to this classic flavorful salad.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ⅔ cup aged balsamic vinegar
  • 1½ teaspoons olive oil, divided
  • 1 (16 ounce) package package prepared polenta, sliced crosswise into 24 equal portions
  • ⅛ teaspoon salt
  • 4 small tomatoes, cut into ¼-inch-thick slices
  • 4 ounces fresh mozzarella cheese, thinly sliced and chopped
  • ½ cup small fresh basil leaves

Preparation

  • Prep

  • Ready In

  1. Cook vinegar in a small saucepan over medium heat until thickened and reduced by half, 7 to 10 minutes. Set aside.
  2. Heat ½ 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.
  3. 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 information

  • Serving size: 6 polenta slices, 1 small tomato, 1 ounce fresh mozzarella cheese, ¼ of the glaze
  • Per serving: 248 calories; 8 g fat(4 g sat); 4 g fiber; 32 g carbohydrates; 9 g protein; 20 mg cholesterol; 9 g sugars; 612 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 medium-fat protein

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