Polenta slices are topped with a deliciously seasoned mixture of diced Roma tomatoes and seedless cucumber, then sprinkled with Parmesan cheese and broiled until golden and delicious!

LAURSOX
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven broiler. Grease a 9x13 inch baking dish.

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  • Line the prepared pan with the polenta slices; set aside. Combine diced tomatoes, cucumber, and olives in a large bowl. Add balsamic vinegar, olive oil, oregano, basil, and salt and pepper to taste; mix. Spoon this topping over the polenta slices, then sprinkle with Parmesan cheese.

  • Broil in preheated oven until the polenta is hot, and the cheese is lightly browned, about 3 minutes.

Nutrition Facts

178.1 calories; 5.7 g protein; 18 g carbohydrates; 7.3 mg cholesterol; 769.7 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/26/2007
This has become one of my favorite appetizers to serve. I love the cucumber in there! Read More
(4)

Most helpful critical review

Rating: 3 stars
07/21/2008
A simple and fast recipe with loads of yummy ingredients, but the end result was a little lackluster. The flavors weren't popping and I disliked the texture of the polenta - if I made this again, I'd sear the polenta a bit on each side to cut the mushy-ness of the end result. I added a little jalapeno for a kick too, that helped. Read More
(7)
10 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
10/26/2007
This has become one of my favorite appetizers to serve. I love the cucumber in there! Read More
(4)
Rating: 3 stars
07/21/2008
A simple and fast recipe with loads of yummy ingredients, but the end result was a little lackluster. The flavors weren't popping and I disliked the texture of the polenta - if I made this again, I'd sear the polenta a bit on each side to cut the mushy-ness of the end result. I added a little jalapeno for a kick too, that helped. Read More
(7)
Rating: 4 stars
10/26/2007
This has become one of my favorite appetizers to serve. I love the cucumber in there! Read More
(4)
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Rating: 4 stars
01/29/2009
i would like it better with either less balsamin or none it masks the flavor of the veggies Read More
(2)
Rating: 4 stars
04/23/2012
Interesting combination but very good. Very Greek-inspired dish. We didn't have fresh tomatoes so used canned and it was still very good. Read More
(2)
Rating: 5 stars
04/14/2011
I made it without the olives since I don't like them and without the cheese because I'm lactose-intolerant. It was my first time making polenta and it turned out great! Read More
(2)
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Rating: 4 stars
02/06/2009
This recipe was really fast and simple and was also a recipe I found I could easily tweak or add to without really ruining the taste. I added a bit of jalapeno as well and I used a jalapeno Havarti cheese to add a bit of zip to it. Definitely will be having this again! Read More
(2)
Rating: 2 stars
10/02/2011
Might be okay with homemade polenta; store-bought did not have right consistency Read More
(1)
Rating: 4 stars
02/05/2012
Made this for a quick lunch. Added mozzarella on top instead of Parmesan and like the consistency. Only used one tiny can of olives and used more tomatoes than called for. Overall a pretty good light meal. Read More
(1)
Rating: 2 stars
02/13/2020
I made recipe exactly as written. The cheese was browned long before the polenta reached even lukewarm. The topping was delicious - tasted fresh and summery - by itself, before putting it in the oven. Might be great on bruschetta, but dish def became "lackluster" as another reviewer said once it went under the broiler. Doesn't look anything like picture, as parmesan practically coats the veggies. May try to bake the leftovers to get polenta warmed. Read More