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Categories:Viewed: 37 - Published at: 2 years ago
Ingredients
- 510 g basil and garlic prepared polenta, cut into 16 slices
- 16 slices tomatoes
- 16 oil-cured black olives, pitted, sliced in half (optional)
- 4 teaspoons garlic-flavored olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon dried Italian herb seasoning
- 2 cups pre-shredded mozzarella cheese
- 1/2 cup fresh basil leaf, chopped, for garnish
Method
- Preheat oven to 400°F. Place polenta slices, slightly overlapping, into lightly greased 9x13 pan. Arrange tomato slices over polenta. Scatter olive halves (if using) over tomato. Drizzle with garlic olive oil and balsalmic vinegar. Sprinkle with Italian herbs; season with salt and pepper if desired. Top with mozzarella cheese.
- Cover with foil, and bake for 45 minutes.
- Remove from oven and allow to sit for 5 minutes before cutting. Garnish with basil once plated.
