Tomato Mozzarella Polenta Bake
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
- 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