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TEST KITCHEN APPROVED

Polenta Parmigiana

Name: Polenta Parmigiana
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16 appetizers
Cuisine: Europe, Italian
Ingredients: 1 tube (1 pound) polenta, cut into 16 slices; 1/4 cup olive oil; 1 cup tomato basil pasta sauce, warmed; 1/2 pound fresh mozzarella cheese, cut into 16 slices; 1/4 cup grated Parmesan cheese; 1/2 teaspoon salt; 1/8 teaspoon pepper; Fresh basil leaves, optional

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Carolyn Kumpe

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 22, 2022

“This warm, Italian-flavored appetizer also makes a quick, filling lunch. I prefer this veggie version, but my kids like to add pepperoni or sausage to create mini pizzas.” —Carolyn Kumpe, El Dorado, California

TEST KITCHEN APPROVED

Polenta Parmigiana

Contest Winner

1 Reviews Add your review

Yield:16 appetizers

Prep:10 min

Cook:20 min

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Ingredients

1 tube (1 pound) polenta, cut into 16 slices
1/4 cup olive oil
1 cup tomato basil pasta sauce, warmed
1/2 pound fresh mozzarella cheese, cut into 16 slices
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Fresh basil leaves, optional

Text Ingredients

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Directions

1
Preheat oven to 425°. Place polenta in a greased 15x10x1-in. baking pan; brush with olive oil. Bake until edges are golden brown, 15-20 minutes.

2
Spoon pasta sauce over polenta slices. Top each with a mozzarella cheese slice; sprinkle with Parmesan cheese, salt and pepper. Bake until cheese is melted, 3-5 minutes longer. Garnish with basil if desired.