Many times, our night time meals are full of carbohydrates. If you disect most of the carbs in American dinners; they are full or yeast. Things like bread and pasta not only add that soft fluffy texter to your food, they also add fluff to your gut!
Prep Time: 10 minutes
Cook Time: 70 minutes
Nutrition Score per serving:
(1 stack plus ¼ cup sauce): 301 calories, 7 g fat (21% of calories), 3 g saturated fat, 50 g carbs, 10 g protein, 3 g fiber, 167 mg calcium, 3 mg iron, 456 mg sodium
3 cups water
1 ½ cups finely ground cornmeal
2 tablespoons chopped fresh basil
1 tablespoon chopped
1 large zucchini, sliced diagonally
1 large tomato, very thinly sliced
3⁄4 cup shredded
1 cup jarred marinara sauce
Fresh basil or rosemary for garnish (optional)
- Bring water to a boil in a medium saucepan and add cornmeal. Reduce heat to low and cook for 10 minutes, stirring constantly. Mix in basil and rosemary.
- Coat a baking sheet with cooking spray. Spread out cornmeal to ¼-inch thickness with spatula. Refrigerate 45 minutes, then cut into 12 squares.
- Place one square of polenta on a small plate. Top with a few slices of zucchini, tomato, and 1 tbsp. mozzarella. Repeat layering once, then top with third polenta square and 1 tbsp. cheese. Repeat process for 3 more servings, using up all of the vegetables.
- Heat marinara sauce on low in a . Place polenta stacks, one at a time, in microwave for about 2 minutes, or until cheese has melted. To serve, spoon ¼ cup marinara over and around each heated polenta stack. Garnish with herbs if desired (source).
Tip:This dish takes just 15 minutes to prepare if you make the polenta a day ahead of time.