Recipe by LAURSOX
"Polenta slices are topped with a deliciously seasoned mixture of diced Roma tomatoes and seedless cucumber, then sprinkled with Parmesan cheese and broiled until golden and delicious!"
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1 (16 ounce) tube
polenta, cut into 1/2 inch slices
plum (Roma) tomatoes, seeded, diced
diced seedless cucumber
1 (10 ounce) can
sliced ripe olives, drained
extra-virgin olive oil
salt and pepper to taste
grated Parmesan cheese
This has become one of my favorite appetizers to serve. I love the cucumber in there!
A simple and fast recipe with loads of yummy ingredients, but the end result was a little lackluster. The flavors weren't popping and I disliked the texture of the polenta - if I made this again, I'd sear the polenta a bit on each side to cut the mushy-ness of the end result. I added a little jalapeno for a kick too, that helped.
Interesting combination but very good. Very Greek-inspired dish. We didn't have fresh tomatoes so used canned and it was still very good.
I made it without the olives since I don't like them, and without the cheese because I'm lactose-intolerant. It was my first time making polenta, and it turned out great!
This recipe was really fast and simple, and was also a recipe I found I could easily tweak or add to without really ruining the taste. I added a bit of jalapeno as well, and I used a jalapeno Havarti cheese to add a bit of zip to it. Definitely will be having this again!
i would like it better with either less balsamin or none it masks the flavor of the veggies
Made this for a quick lunch. Added mozzarella on top instead of Parmesan and like the consistency. Only used one tiny can of olives and used more tomatoes than called for. Overall a pretty good light meal.
Might be okay with homemade polenta; store-bought did not have right consistency
* Percent Daily Values are based on a 2,000 calorie diet.
Cuke-a-Mato Broiled Polenta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 88
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