Crispy polenta is topped with tomatoes, olives, and basil in this classy appetizer recipe.

Diabetic Living Magazine
Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • Trim off and discard the rounded ends of polenta. Bias-slice the remaining polenta into 12 slices, each about 1/2 inch thick. In a large nonstick skillet heat oil over medium-high heat. Cook polenta slices, in batches, for 12 to 16 minutes or until golden brown, turning once. Drain on paper towels.

  • Meanwhile, in a small bowl combine tomatoes, olives, the snipped basil and balsamic vinegar. To serve, spoon tomato mixture over polenta slices. If desired, garnish with basil leaves.


To make ahead: Cook the polenta slices ahead of time and chill them for up to 24 hours. To reheat the slices, preheat oven to 350 degree F. Arrange slices in a single layer on a foil-lined baking sheet. Bake 5 to 10 minutes or until crisp.

Nutrition Facts

81 calories; protein 1.5g 3% DV; carbohydrates 12.2g 4% DV; dietary fiber 1.1g 5% DV; sugars 1.1g; fat 2.8g 4% DV; saturated fat 0.4g 2% DV; cholesterol 0mg; vitamin a iu 353.5IU 7% DV; vitamin c 5.5mg 9% DV; folate 6mcg 2% DV; calcium 9.4mg 1% DV; iron 0.3mg 2% DV; magnesium 4.1mg 2% DV; potassium 75.2mg 2% DV; sodium 215.6mg 9% DV.