Polenta with Fresh Tomatoes and Mozzarella

• One 16-ounce tube polenta
• 1 tablespoon light olive oil
• 2 medium flavorful firm tomatoes, finely diced
• 1 cup grated part-skim mozzarella cheese or mozzarella-style soy cheese
• 3 to 4 fresh basil leaves, thinly sliced, or a sprinkling of dried basil, optional

1. Cut the polenta into 12 equal slices, each about 1/2 inch thick.
2. Heat the oil on a nonstick griddle or wide skillet.
3. Arrange the polenta slices on the griddle.
4. Cook both sides over medium heat until golden and crisp, at least 10 minutes per side.
5. Arrange the polenta slices on a large platter.
6. Sprinkle evenly with the tomato, then the mozzarella cheese.
7. Microwave just until the cheese is melted, 2 to 3 minutes.
8. Or, if you prefer, bake the polenta briefly in a preheated 400F oven in an ovenproof container until the cheese is melted, about 5 minutes.
9. Allow 3 to 4 slices of polenta per serving.
10. Sprinkle each serving with fresh or dried basil, if desired.
11. Polenta with Fresh Tomatoes and Mozzarella (this page)
12. Spinach Fettuccine with Summer Squash (page 79)
13. Simple tossed salad
14. Calories: 204
15. Total Fat: 9g
16. Protein: 10g
17. Carbohydrate: 21g
18. Cholesterol: 19mg
19. Sodium: 197mg

polenta, light olive oil, tomatoes, mozzarella cheese, basil

Taken from www.epicurious.com/recipes/food/views/polenta-with-fresh-tomatoes-and-mozzarella-372818 (may not work)