Cuke-a-Mato Broiled Polenta Recipe -
  • READY IN 23 mins

Cuke-a-Mato Broiled Polenta

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    3 mins

    23 mins


  1. Preheat an oven broiler. Grease a 9x13 inch baking dish.
  2. Line the prepared pan with the polenta slices; set aside. Combine diced tomatoes, cucumber, and olives in a large bowl. Add balsamic vinegar, olive oil, oregano, basil, and salt and pepper to taste; mix. Spoon this topping over the polenta slices, then sprinkle with Parmesan cheese.
  3. Broil in preheated oven until the polenta is hot, and the cheese is lightly browned, about 3 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2007

This has become one of my favorite appetizers to serve. I love the cucumber in there!

Most Helpful Critical Review
Jul 21, 2008

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.


9 Ratings

Apr 23, 2012

Interesting combination but very good. Very Greek-inspired dish. We didn't have fresh tomatoes so used canned and it was still very good.

Apr 14, 2011

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!

Feb 06, 2009

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!

Jan 29, 2009

i would like it better with either less balsamin or none it masks the flavor of the veggies

Feb 05, 2012

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.

Oct 02, 2011

Might be okay with homemade polenta; store-bought did not have right consistency


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  • Calories
  • 178 kcal
  • 9%
  • Carbohydrates
  • 18 g
  • 6%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 834 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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