Ingredients

The following ingredients have 6 Servings
  • 3.5 cups water
  • 1 teaspoon salt
  • 1 1/4 cups polenta or yellow cornmeal
  • 1 cup shredded parmesan cheese
  • 2 tablespoons grated parmesan cheese (the shaker kind)
  • 2 teaspoons Italian seasoning blend
  • 4 large roma tomatoes-sliced
  • fresh basil leaves-torn
  • sliced mozzerella cheese
  • shredded parmesan cheese

Instruction

  • Combine 2.5 cups water and salt in saucepan and bring to a boil. Mix polenta and remaining water in a bowl. Slowly add polenta mixture to boiling water, stirring constantly. Reduce to low and cook, stirring, until mixture is thickened (5-ish mintues). Remove from heat and mix in Italian seasoning, 1 cup shredded parmesan, and 2 tablespoons grated parmesan. Spread mixture 1/2 inch thick in 2 8x8 cake pans. Refigerate 2 hours or overnight (until set).
  • using a round cookie cutter or top of jar (approx the size of a tomato slice), cut polenta into rounds and transfer to a greased cookie sheet. Broil on top rack for 1-2 mintues on each side (with oven door open, watch to make sure they don't burn).
  • Remove from broiler, and top each round with tomato slice, basil, mozzerella cheese, and remaining parmesan cheese. Place back under broiler until cheese bubbles. Enjoy!