Parmesan Polenta Cakes

Serves: 4
Total Calories: 180


1 32 ounce tube precooked polenta
6 tablespoons finely grated Parmesan cheese
1 medium yellow onion diced
1 medium zucchini diced
6 to 8 cremini mushrooms diced
2 tablespoons canola oil
2 cups marinara sauce


Turn toaster oven to broil at 450 degrees.

Cut polenta into 6 (1-inch-thick) slices. Place rounds on an 8 x 11-inch baking sheet prepared with nonstick cooking spray and broil for 5–7 minutes, or until lightly browned on top. Turn rounds over and spread 1 tablespoon Parmesan cheese on top of each. Broil 5–7 minutes more, or until cheese is crusty and lightly browned.

Meanwhile, saute vegetables in oil in a frying pan over medium-high heat until softened. Stir in marinara sauce and heat until bubbly. Serve spooned over the cooked polenta rounds. Makes 4–6 servings.

Nutritional Facts:

Serves: 4
Total Calories: 180
Calories from Fat: 94

This Parmesan Polenta Cakes recipe is from the 101 Things To Do With a Toaster Oven Cookbook. Download this Cookbook today.

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