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
Ingredients
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3.5 cups
water
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1 teaspoon
salt
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1 1/4 cups
polenta or yellow cornmeal
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1 cup
shredded parmesan cheese
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2 tablespoons
grated parmesan cheese (the shaker kind)
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2 teaspoons
Italian seasoning blend
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4
large roma tomatoes-sliced
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fresh basil leaves-torn
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sliced mozzerella cheese
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shredded parmesan cheese
Directions
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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).
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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).
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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!
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