Crispy Italian Polenta
by Denise Bowles — last modified Oct 07, 2010 08:59 AM
Slices of Polenta (Corn Meal) served with a Chunky Tomato Sauce
1 tube of polenta
2 cans diced tomatoes
1/2 cup fresh basil
1/2 tsp. garlic salt
1/2 tsp. black pepper
1 tbsp. garlic
3 diced zucchini or other squash
Slice polenta into even slices (8) and brown in non stick frying pan using a small amount of Pam Spray.
Sprinkle garlic salt and black pepper onto top of cooking polenta.
Make tomato sauce in separate pan. Add cans of diced tomatoes, basil garlic and squash. Cook until squash is tender.
Once the polenta is crispy, place on plate and generously spoon tomato sauce onto top of dish.