Tomato Mozzarella Polenta Bake

I just recently started reading Vegetarian Times. And it is inspiring me to eat more “meatless” meals. I recently made a tomato mozzarella polenta bake.

My poor husband is going along with this, though not quite happily. While he said he did enjoy this meal – he was of course going to have to eat something else later because it didn’t have any meat in it.

Well later came around and all he ate was a bowl of cereal, which by the way is the same thing he eats even when there is meat in the meal, so I’m not going to listen to him anymore! Here’s my take on a recipe I found in Vegetarian Times a while ago.

TOMATO MOZZARELLA POLENTA BAKE

1 – 16 oz tube prepared polenta, cut into about 16 slices
2 large firm tomatoes, cut into about 16 slices
Trader Joe’s “mixed olive bruschetta”
4 tsp olive oil
2 tsp garlic powder
2 tbsp balsamic vinegar (or more if you like – hubby said it could have used more acid – but I thought it was fine)
1 tbsp dried Italian herb mix (how I love that I make my own mixture just for this sort of thing)
1 cup shredded dairy free “mozzarella”

Pre-heat oven to 400′
Spray casserole dish with non-stick spray
Layer polenta slices on bottom of dish
Place one slice of tomato on each slice of polenta
Cover each tomato slice with some of the olive bruschetta
Drizzle with olive oil and balsamic vinegar
Sprinkle with garlic powder, salt & pepper to taste
Top with dairy free “mozzarella”
Cover pan with foil
Bake 25-30 minutes
Remove foil for last 5 minutes to let the cheese get golden and brown
Serve warm

Tomato Mozzarella Polenta Bake
 
Author:
Ingredients
  • TOMATO MOZZARELLA POLENTA BAKE
  • 1 - 16 oz tube prepared polenta, cut into about 16 slices
  • 2 large firm tomatoes, cut into about 16 slices
  • Trader Joe's "mixed olive bruschetta"
  • 4 tsp olive oil
  • 2 tsp garlic powder
  • 2 tbsp balsamic vinegar (or more if you like - hubby said it could have used more acid - but I thought it was fine)
  • 1 tbsp dried Italian herb mix (how I love that I make my own mixture just for this sort of thing)
  • 1 cup shredded dairy free “mozzarella”
Instructions
  1. Pre-heat oven to 400'
  2. Spray casserole dish with non-stick spray
  3. Layer polenta slices on bottom of dish
  4. Place one slice of tomato on each slice of polenta
  5. Cover each tomato slice with some of the olive bruschetta
  6. Drizzle with olive oil and balsamic vinegar
  7. Sprinkle with garlic powder, salt & pepper to taste
  8. Top with dairy free “mozzarella”
  9. Cover pan with foil
  10. Bake 25-30 minutes
  11. Remove foil for last 5 minutes to let the cheese get golden and brown
  12. Serve warm

 

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