POLENTA MOZZARELLA STACK

Goodness gracious, this is gooood!  Granted, I had to add a bit of meat in honor of my guys–proscuitto–but it would be just as good (maybe better) minus the meat. Truly, I could eat this once a week. Though my guys would probably balk at enjoying it that often, they agree that it’s a “keeper.”

1 tbsp olive oil

18 oz pre-made polenta (I bought the tubular kind), sliced into 12 rounds

sea salt

ground black pepper

1-1/2 cups marinara sauce (store bought)

12 oz fresh mozzarella (again, the tubular kind), sliced into 8 rounds

1 large tomato, sliced into 4 rounds

8 slices prosciutto

4 cups baby spinach

1 tbsp parsley

1) Preheat oven to 375 degrees

2) Heat olive oil in skillet over medium-high heat; add polenta slices and cook 3-4 minutes each side until a light crust forms; lightly sprinkle with sea salt and pepper, remove from heat, and set aside

3) Pour marinara sauce in 8 x 8 baking dish; place 4 polenta slices in center of baking dish (close together so that when they are fully stacked they will remain upright throughout the baking process)

4)  Stack each of the 4 servings on top of the first polenta slice as follows: 1st round of mozzarella cheese, tomato, 2nd polenta slice, prosciutto, 2nd round of mozzarella cheese, 3rd polenta slice; bake in oven 15-20 minutes until mozzarella melts

5) Meanwhile, place 1 cup baby spinach in center of each of four plates

6) Remove polenta stacks from oven and carefully transfer one stack to the center of each mound of spinach; spoon marinara sauce over each stack; sprinkle with parsley; serve and enjoy!

Makes: 4 servings

Advertisements

8 thoughts on “POLENTA MOZZARELLA STACK

  1. Barefoot Believer says:

    Wow! What a recipe and write-up!! Once a week??? I could eat this everyday – for breakfast and dinner!!! Excuse me – I have to get a napkin – I’m drooling all over my keyboard – – this is pure torture for someone (like me) who has been on a diet for 2 1/2 months …….. Ok Tam – you owe me one computer as I’ve tried to dig into my screen with a fork. My day will come…. I’ll keep this recipe on the back burner till then…. sigh.

  2. Teresa says:

    Wow, Tamara, this looks so delicious. I’m drooling too!

  3. Ema Jones says:

    I love the addition of capers, olives and spices in marinara sauce. Gorgeous recipes!

  4. Oh, my! in a smaller version this would be great antipasto! I have my husband spoiled, though; he married a half-Italian, he expects homemade sauce, but I will try this stack!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s