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

Source: Diabetic Living Magazine

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Recipe Summary test

active:
25 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook vinegar in a small saucepan over medium heat until thickened and reduced by half, 7 to 10 minutes. Set aside.

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  • 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

6 polenta slices, 1 small tomato, 1 ounce fresh mozzarella cheese, 1/4 of the glaze
248 calories; protein 9g; carbohydrates 32g; dietary fiber 4g; sugars 9g; fat 8g; saturated fat 4g; cholesterol 20mg; sodium 612mg.

2 starch, 1 medium-fat protein

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