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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This healthy recipe is perfect for a light dinner or side dish. Ingredients:
1 tablespoon lemon-infused olive oil |
1/3 cup diced sweet onion |
1/3 cup diced green bell pepper |
2 cloves garlic, chopped |
2 sprigs fresh oregano, leaves stripped and finely chopped |
2 1/4 cups water |
1/2 cup instant polenta |
1 pinch salt |
1 cup canned dice tomatoes, mostly drained |
1/3 cup grated parmesan cheese |
Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Heat olive oil in a skillet over medium heat; cook and stir onion, bell pepper, garlic, and oregano in the hot oil until softened, 5 to 10 minutes. Remove skillet from heat.
3. Pour water into a pot and bring to a boil; add polenta and a pinch of salt. Whisk and cook polenta until thickened, 3 to 5 minutes. Remove from heat.
4. Spread and flatten polenta into a 9-inch pie plate, forming a crust. Cool to room temperature.
5. Layer diced tomatoes into the cooled crust; top with onion mixture. Sprinkle Parmesan cheese over filling.
6. Bake in the preheated oven until cheese is melted, about 10 minutes.
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