Roasted Vegetable PolentaSubmitted by: LEB0401
18 oz Tube of prepared polenta
1 small zucchini, chopped
1 cup grape tomatoes, chopped
1 oz part skim mozzarella
1 tsp EVOO
Top each polenta round with zucchini and tomato. Drizzle with olive oil and top with cheese. Bake for 20-30 minutes until vegetables are tender and polenta is crispy.
Serving Size: makes 5 servings, 2 polenta rounds each
Number of Servings: 5
Recipe submitted by SparkPeople user LEB0401.