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.
1 (18-ounce) tube polenta
1/4 cup virgin olive oil
1 cup of your favorite tomato sauce
1/2 cup freshly shredded Parmesan cheese (you may have some left over)
1/4 cup whole basil leaves
Pinch of koser salt
1/8 teaspoon freshly ground black pepper
Calories per serving 116
Fat per serving 7g (sat 1.5g, mono 4.6g, poly 0.7g)
Cholesterol per serving 4mg
Protein per serving 3g
Carbohydrate per serving 10g
Sugars per serving 1g
Fiber per serving 1g
Iron per serving 0mg
Sodium per serving 387mg
How to Make It
Remove polenta from casing, cut into ten 1⁄2-inch slices (cakes), and pat dry with paper towels.
Brush both sides of polenta cakes with oil, and set aside.
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.
Remove cakes from the grill pan and let cool on a wire rack. Preheat the oven to 350°.
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.
Garnish with basil, salt, and pepper. Serve warm.
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