Baked Caprese Polenta

  • Level
    Easy
  • Timer
    15 minutes
  • Ingredients
    9 Ingredients
  • Reviews
    4 Steps
Calories

115

Fat

3 g

Carbs

18 g

Protein

4 g

Serves

7 (serving size = 125 g)

Ingredients

  • 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

Share:

Tags:

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

Instructions

  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.

Click here to download your FREE Nutrition Guide

This guide is jam-packed with everything you need to know about nutrition.
From tracking macros to meal ideas.

Reviews

Recent Posts: