Baked Caprese Polenta

Lots of garlic, sweet tomatoes, gooey mozzarella and fresh basil atop creamy polenta creates this easy, filling side dish.

4.4 g
18.3 g
3.4 g
7 (serving size = 125 g)


  • 1 package of precooked polenta (the macros for this recipe were calculated using a 680 g tube of prepared polenta)
  • 165 g grape or cherry tomatoes, halved
  • 4 cloves of garlic, minced or pressed with a garlic press
  • 20 g red onion, diced
  • 60 g part-skim mozzarella cheese, cubed or shredded
  • 1 tbsp olive oil
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp – 1 tsp sea salt
  • Fresh basil leaves, to garnish
  • Prep Time 5 minutes
  • Cooking Time 15 minutes
  • Difficulty Easy


  1. Preheat oven to 400 F.

  2. In a small bowl, combine the tomatoes, minced garlic, red onion, mozzarella, olive oil, salt and pepper. Toss to combine and set aside.

  3. Slice the prepared polenta into seven rounds and arrange on a nonstick or foil-lined baking pan. Top each round with the tomato and cheese mixture, and bake in the oven until the cheese is bubbly and tomatoes begin to shrivel (about 15 minutes).

  4. Remove from the oven and top with fresh basil before serving.


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