Tomato Polenta Cakes
A quick and easy meal with lots of flavor.
To make Vegan, use Vegan Parmesan Cheese

Servings: 4

• 8 slices fresh Florida tomatoes, (1/2-inch thick slices)
8 slices ready to use polenta, (1/2-inch thick slices)
1/2 teaspoon salt
8 fresh basil leaves
1 tablespoon grated Parmesan cheese
2 teaspoons dried oregano

Use tomatoes held at room temperature until fully ripe. In a 2-quart microwavable baking dish arrange half the polenta rounds. Top each round with a basil leaf then a tomato slice; sprinkle tomato slices with half the salt, grated Parmesan and dried oregano, dividing evenly. Repeat layering. Microwave on HIGH (100% power) until tomatoes are tender and polenta is heated through, 8 to 10 minutes. Transfer to individual serving plates; garnish with arugula and a drizzle of prepared pesto or pesto oil, if desired.

Per Serving: 559 Calories; 2g Fat (3.6% calories from fat); trace Saturated Fat; 15g Protein; 120g Carbohydrate; 17g Dietary Fiber; 1mg Cholesterol; 312mg Sodium. Exchanges: 7 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fat.

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