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.

Cristina Ferrare


Ingredient Checklist


Instructions Checklist
  • 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.


CarbLovers Diet Cookbook

Nutrition Facts

116 calories; fat 7g; cholesterol 4mg; protein 3g; carbohydrates 10g; sugars 1g; fiber 1g; ironmg; sodium 387mg.