Crispy polenta is topped with tomatoes, olives, and basil in this classy appetizer recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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; 2.8 g total fat; 216 mg sodium. 12.2 g carbohydrates; 1.5 g protein; Full Nutrition