Baked Polenta with Marinara

May 31, 2006 12:00 PM


Baked Polenta with Marinara
May, 2006

Serves 6

1 18-ounce tube prebaked polenta (flavored, if desired)
1 1/2 cups organic marinara sauce
Garlic powder, to taste
Italian seasoning, to taste
1/2 cup shredded low-fat mozzarella cheese
1/4-1/2 cup freshly grated Parmesan cheese
1/4 cup sliced black olives (optional)

1. Preheat oven to 350°. Coat a skillet with olive oil cooking spray; set on medium-high heat. Slice polenta into a dozen 1/2-inch-thick rounds. Toast slices in skillet until golden brown, 4-5 minutes on each side.
2. Place slices in an 8x8-inch baking dish lightly coated with cooking spray (overlap a couple of slices, if necessary). Cover with marinara sauce and sprinkle with spices,
to taste. Top with grated cheeses. Sprinkle with olives,
if using. Bake for 20-25 minutes or until hot and bubbly.


PER SERVING: 118 cal, 15% fat cal, 2g fat, 0g sat fat, 1mg chol, 7g protein, 18g carb, 1g fiber, 555mg sodium

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