Polenta with Fresh Tomato Bean Salsa
Makes 2 servings
|1/2||(16-ounce) package prepared polenta|
|Nonstick cooking spray|
|1-1/3||cups chopped plum tomatoes|
|2/3||cup canned black beans or red kidney beans, rinsed and drained|
|2||tablespoons chopped fresh basil leaves|
|1/4||teaspoon black pepper|
|2||tablespoons grated Parmesan cheese|
- Preheat oven to 450°F. Cut polenta into 1/4-inch-thick slices. Lightly spray shallow baking pan with cooking spray. Place polenta slices in single layer in baking pan. Lightly spray top of polenta with cooking spray. Bake 15 to 20 minutes or until edges are slightly brown.
- Meanwhile, stir together tomatoes, beans, basil and pepper. Let stand at room temperature 15 minutes to blend flavors.
- Arrange polenta on serving plates. Spoon tomato mixture on top. Sprinkle with cheese.
Salsa can be cooked, if desired. Cook and stir tomatoes and beans in large skillet over medium heat until hot. Stir in basil and pepper. Serve as directed.
|Serving Size:||1/2 of polenta slices plus 1 cup salsa|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||17 %|
Check out more recipes for Vegetarian