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
1 1/4 cups
polenta or yellow cornmeal
shredded parmesan cheese
grated parmesan cheese (the shaker kind)
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!