Polenta Bruschetta

Polenta Bruschetta

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From: Diabetic Living Magazine

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

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 16-ounce tube refrigerated cooked polenta (such as Melissa's® brand)
  • 1 tablespoon olive oil
  • 2 roma tomatoes, seeded and chopped
  • 3 tablespoons sliced ripe olives drained
  • 2 tablespoons snipped fresh basil
  • 1 tablespoon balsamic vinegar
  • Fresh basil leaves (optional)

Preparation

  • Prep

  • Ready In

  1. Trim off and discard the rounded ends of polenta. Bias-slice the remaining polenta into 12 slices, each about ½ 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.
  2. 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°F. Arrange slices in a single layer on a foil-lined baking sheet. Bake 5 to 10 minutes or until crisp.

Nutrition information

  • Serving size: 2 slices plus about 2 tablespoons topping
  • Per serving: 81 calories; 3 g fat(0 g sat); 1 g fiber; 12 g carbohydrates; 2 g protein; 6 mcg folate; 0 mg cholesterol; 1 g sugars; 354 IU vitamin A; 5 mg vitamin C; 9 mg calcium; 0 mg iron; 216 mg sodium; 75 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch

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