I needed to use my garden tomatoes and squash, and these baked polenta slices are a nice change of pace from pasta dishes.

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a 9x13-inch glass baking pan with olive oil.

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  • Slice polenta into 1/2-inch rounds and place into the prepared pan in rows. Drizzle lightly with olive oil. Season with oregano.

  • Bake in the preheated oven for 20 minutes.

  • Remove the pan from the oven. Pour sliced tomatoes, black beans, diced tomatoes, squash, and green onions on top of polenta. Cover with Parmesan cheese and mozzarella cheese.

  • Bake in the preheated oven until squash is soft and cheeses are bubbling, about 20 minutes. Serve.

Nutrition Facts

157 calories; protein 8.2g 16% DV; carbohydrates 22.4g 7% DV; fat 4.1g 6% DV; cholesterol 5.6mg 2% DV; sodium 515.5mg 21% DV. Full Nutrition
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