Prep Time
5 Mins
Cook Time
31 Mins
Total Time
36 Mins
Yield
Makes 10 servings (1 serving: 1 cake)

Cristina Ferrare is a New York Times best-selling author and host of her own cooking show, Cristina Ferrare’s Big Bowl of Love, on OWN (the Oprah Winfrey Network). She has a home decor company, Ferrare with Company, and a retail shop, Marquette Home.

How to Make It

Step 1

Remove polenta from casing, cut into ten 1⁄2-inch slices (cakes), and pat dry with paper towels.

Step 2

Brush both sides of polenta cakes with oil, and set aside.

Step 3

Heat a grill pan over high heat until hot. Lay polenta cakes in one layer on the pan; grill for 8–10 minutes on each side or until both sides are golden and crunchy and have grill marks.

Step 4

Remove cakes from the grill pan and let cool on a wire rack. Preheat the oven to 350°.

Step 5

Coat a baking sheet with cooking spray. Arrange the grilled polenta cakes on the baking sheet. Place 1 tablespoon of tomato sauce on each slice, then add 1–2 teaspoons Parmesan to each. Bake for 15 minutes.

Step 6

Garnish with basil, salt, and pepper. Serve warm.

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