Baked Caprese Polenta

Easy

Difficulty

0h 20m

Total Time

Ingredients

Steps

Calories

115

Fat

Carbs

18g

Protein

Serves

7 (serving size = 125 g)

Ingredients

Adjust servings:

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

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

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.