If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: These little treats are a fresh take on eggplant parmesan, with creamy parmesan polenta rounds instead of eggplant, and fresh tomatoes and basil instead of a heavy marinara sauce. - Loves Food Loves to Eat
Makes 6 servings
- 3.5 cups water
- 1 teaspoon salt
- 1 1/4 cups polenta or yellow cornmeal
- 1 cup shredded parmesan cheese
- 2 tablespoons grated parmesan cheese (the shaker kind)
- 2 teaspoons Italian seasoning blend
- 4 large roma tomatoes-sliced
- fresh basil leaves-torn
- sliced mozzerella cheese
- shredded parmesan cheese
- Combine 2.5 cups water and salt in saucepan and bring to a boil. Mix polenta and remaining water in a bowl. Slowly add polenta mixture to boiling water, stirring constantly. Reduce to low and cook, stirring, until mixture is thickened (5-ish mintues). Remove from heat and mix in Italian seasoning, 1 cup shredded parmesan, and 2 tablespoons grated parmesan. Spread mixture 1/2 inch thick in 2 8x8 cake pans. Refigerate 2 hours or overnight (until set).
- using a round cookie cutter or top of jar (approx the size of a tomato slice), cut polenta into rounds and transfer to a greased cookie sheet. Broil on top rack for 1-2 mintues on each side (with oven door open, watch to make sure they don't burn).
- Remove from broiler, and top each round with tomato slice, basil, mozzerella cheese, and remaining parmesan cheese. Place back under broiler until cheese bubbles. Enjoy!
- This recipe was entered in the contest for Your Best Polenta Recipe
Egyptian Street Food at Home
Spend quality time with The Cairo Kitchen.
The Cairo Kitchen
Boost your Bagel
Fire up the grill.
Dipped Walnut Tongs
Portable picnic snacks.