CUKE-A-MATO BROILED POLENTA
Polenta slices are topped with a deliciously seasoned mixture of diced Roma tomatoes and seedless cucumber, then sprinkled with Parmesan cheese and broiled until golden and delicious!
Provided by LAURSOX
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 23m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven broiler. Grease a 9x13 inch baking dish.
- Line the prepared pan with the polenta slices; set aside. Combine diced tomatoes, cucumber, and olives in a large bowl. Add balsamic vinegar, olive oil, oregano, basil, and salt and pepper to taste; mix. Spoon this topping over the polenta slices, then sprinkle with Parmesan cheese.
- Broil in preheated oven until the polenta is hot, and the cheese is lightly browned, about 3 minutes.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 18 g, Cholesterol 7.3 mg, Fat 9.8 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 2.5 g, Sodium 769.7 mg, Sugar 3 g
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Eenesto Elias
[email protected]I'm allergic to tomatoes. Can I use a different type of sauce?
Gana Ghanam
[email protected]This recipe looks delicious! I can't wait to try it.
brutal rugby
[email protected]I'm not sure what cuke-a-mato is. Can I use a different type of tomato sauce?
Md shine Khan
[email protected]This recipe is a little bland for my taste. I think I'll add some extra spices next time.
Tommy Precious
[email protected]I thought the cuke-a-mato sauce was a little too tart for my taste. I might try adding a little bit of sugar next time.
Alina Maharjan
[email protected]I'm not sure what I did wrong, but my polenta turned out too dry. I think I might have added too much flour.
Asghar Tareen
[email protected]This dish is a great way to use up leftover polenta. I always have some in my fridge, so I'm always looking for new ways to use it.
Aliazzia Donson
[email protected]I love that this recipe is so easy to make. It's perfect for a weeknight meal.
John Hethcoat
[email protected]The cuke-a-mato sauce is amazing! It's tangy and refreshing, and it pairs perfectly with the polenta.
Ladla King
[email protected]This recipe is a keeper! I'll definitely be making it again.
Sham Sunder
[email protected]I'm not usually a fan of polenta, but this recipe changed my mind. It was creamy and delicious, and the cuke-a-mato sauce was the perfect complement.
mehjabin Mukta
[email protected]This dish was a hit at my dinner party! Everyone loved the combination of flavors and textures.