Cuke-a-Mato Broiled Polenta

Cuke-a-Mato Broiled Polenta

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"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

23 m servings 178 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 834 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

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

Most helpful critical review

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 agai...

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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 agai...

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

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 H...

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 goo...

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

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