Polenta with Fresh Tomato Sauce

A rosemary-olive tomato sauce tops delicious medallions of polenta that are crisp on the outside and creamy on the inside.

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  • Makes: 4 servings
  • Start to Finish: 20 mins

Polenta with Fresh Tomato Sauce

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Directions

  1. For sauce, in a medium saucepan heat 2 teaspoons of the oil and the garlic over medium heat. Add tomatoes; cook for 2 minutes. Stir in olives and rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 8 minutes, stirring occasionally. Season to taste with salt and pepper.
  2. Meanwhile, cut polenta into 8 slices. In a large nonstick skillet or on a griddle heat the remaining 2 teaspoons oil over medium heat. Add polenta; cook about 6 minutes or until golden brown, turning once. Sprinkle with cheese. Serve atop tomato sauce. Makes 4 servings.
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Nutrition Facts (Polenta with Fresh Tomato Sauce)

  • Per serving:
  • 226 kcal ,
  • 10 g fat
  • (3 g sat. fat ,
  • 16 mg chol. ,
  • 608 mg sodium ,
  • 27 g carb. ,
  • 5 g fiber ,
  • 8 g pro.
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