1 tube polenta, removed from casing, cut into ½-inch slices, and patted dry with paper towels
Approximately ¼ cup extra-virgin olive oil
Cooking spray
1 cup Garlic & Herb Tomato Sauce (Or a tomato sauce of your choice)
½ cup grated Parmesan cheese
Pinch of salt
1 cup baby spinach (a generous handful)
Instructions
Brush both sides of the polenta cakes with the olive oil, and set aside.
On a hot griddle pan, place the polenta slices in one layer on the pan
Grill for 10-12 minutes on each side or until both sides are golden and have grill marks
Remove the slices from the grill and let cool on a baking rack
In a small saucepan, add tomato sauce and bring to a gentle boil
Add the spinach and stir until combined and warmed through
Just before you are ready to serve, preheat the oven to 350°F
Spray a baking sheet with cooking spray
Arrange the grilled polenta cakes on the baking sheet
Place a heaping tablespoon of the tomato sauce with spinach on each slice, then add a pinch of parmesan cheese on top
Bake for about 15 minutes
Garnish with fresh parsley, salt & pepper to taste
Serve and enjoy
Notes
Adapted from - Page(s): 55-55, Cristina Ferrare's Big Bowl of Love (Delight Family and Friends with More than 150 Simple, Fabulous Recipes) by Cristina Ferrare
Recipe by Lovely Pantry at https://lovelypantry.com/2012/09/grilled-polenta-cakes/