| Baked Polenta with Marinara May, 2006 Serves 6 1 18-ounce tube prebaked polenta (flavored, if desired) 1 1/2 cups organic marinara sauce Garlic powder, to taste Italian seasoning, to taste 1/2 cup shredded low-fat mozzarella cheese 1/4-1/2 cup freshly grated Parmesan cheese 1/4 cup sliced black olives (optional) 1. Preheat oven to 350°. Coat a skillet with olive oil cooking spray; set on medium-high heat. Slice polenta into a dozen 1/2-inch-thick rounds. Toast slices in skillet until golden brown, 4-5 minutes on each side. 2. Place slices in an 8x8-inch baking dish lightly coated with cooking spray (overlap a couple of slices, if necessary). Cover with marinara sauce and sprinkle with spices, to taste. Top with grated cheeses. Sprinkle with olives, if using. Bake for 20-25 minutes or until hot and bubbly. PER SERVING: 118 cal, 15% fat cal, 2g fat, 0g sat fat, 1mg chol, 7g protein, 18g carb, 1g fiber, 555mg sodium |