Mozzarella Polenta with Roasted Vegetable Salsa

Preparation

1. Step 1

   Preheat the broiler. Line two baking sheets with aluminum foil. Lightly spray the foil with cooking spray.

   Step 2

   Cut the tomatoes in half crosswise. Cut the bell pepper in half lengthwise. Discard the ribs, seeds, and stem of the pepper. Flatten each half with your palm, pulling out any parts of the pepper that curve under. Set on one baking sheet. Cut the zucchini and summer squash in half lengthwise. Put all with the cut side up on the same baking sheet. Lightly spray all the vegetables with cooking spray.

   Step 3

   Broil about 4 inches from the heat for 5 minutes. Turn over. Broil for 3 minutes, or until lightly charred.

   Step 4

   Meanwhile, in a small bowl, stir together the remaining salsa ingredients except the parsley.

   Step 5

   Gently rinse the polenta under running water. Pat dry. Cut the polenta into 8 rounds and put on the second baking sheet. Set aside.

   Step 6

   Using a knife and fork, coarsely chop the broiled vegetables. Transfer to a medium bowl. Stir in the vinegar mixture and parsley. Cover with aluminum foil to keep warm.

   Step 7

   Broil the polenta for 3 minutes. Turn over. Broil for 2 minutes. Sprinkle with the mozzarella and broil for 1 minute, or until beginning to lightly brown. Arrange the polenta rounds on plates, spooning the salsa on and around each serving.

2. Cook’s Tip

   Step 8

   The salsa is also delicious served at room temperature. For peak flavor, wait until serving time to toss the vegetables with the vinegar mixture.

3. Cook’s Tip on Polenta

   Step 9

   Look for prepared polenta (basically cornmeal cooked with water) in plastic-wrapped cylinders in the produce department or with the pastas. In addition to plain polenta, you’ll also discover everything from Mexican-inspired combinations to polenta flavored with exotic mushrooms.

4. nutrition information

   Step 10

   (Per Serving)

   Step 11

   Calories: 182

   Step 12

   Total Fat: 4.5g

   Step 13

   Saturated: 1.0g

   Step 14

   Trans: 0.0g

   Step 15

   Polyunsaturated: 0.5g

   Step 16

   Monounsaturated: 2.0g

   Step 17

   Cholesterol: 8mg

   Step 18

   Sodium: 537mg

   Step 19

   Carbohydrates: 25g

   Step 20

   Fiber: 4g

   Step 21

   Sugars: 7g

   Step 22

   Protein: 10g

   Step 23

   Dietary Exchanges

   Step 24

   1 Starch

   Step 25

   2 Vegetable

   Step 26

   1 Lean Meat