8 slices fresh Florida tomatoes (1/2-inch thick slices)
8 slices ready-to-use polenta (1/2-inch thick slices)
1/2 teaspoon salt
8 fresh basil leaves
1 tablespoon grated Parmesan cheese
2 teaspoons dried oregano
Servings: 4
Use tomatoes held at room temperature until fully ripe. In a 2-quart microwavable baking dish arrange half the polenta rounds. Top each round with a basil leaf then a tomato slice; sprinkle tomato slices with half the salt, grated Parmesan and dried oregano, dividing evenly. Repeat layering. Microwave on HIGH (100% power) until tomatoes are tender and polenta is heated through, 8 to 10 minutes. Transfer to individual serving plates; garnish with arugula and a drizzle of prepared pesto or pesto oil, if desired.
Servings: 4
8 slices ready-to-use polenta (1/2-inch thick slices)
1/2 teaspoon salt
8 fresh basil leaves
1 tablespoon grated Parmesan cheese
2 teaspoons dried oregano
Servings: 4
Use tomatoes held at room temperature until fully ripe. In a 2-quart microwavable baking dish arrange half the polenta rounds. Top each round with a basil leaf then a tomato slice; sprinkle tomato slices with half the salt, grated Parmesan and dried oregano, dividing evenly. Repeat layering. Microwave on HIGH (100% power) until tomatoes are tender and polenta is heated through, 8 to 10 minutes. Transfer to individual serving plates; garnish with arugula and a drizzle of prepared pesto or pesto oil, if desired.
Servings: 4
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