- 1 (16 ounce) tube polenta, cut into 1/2 inch slices
- 4 plum (Roma) tomatoes, seeded, diced
- 1 cup diced seedless cucumber
- 1 (10 ounce) can sliced ripe olives, drained
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Preheat an oven broiler. Grease a 9×13 inch baking dish.
- Line the prepared pan with the polenta slices; set aside. Combine diced tomatoes, cucumber, and olives in a large bowl. Add balsamic vinegar, olive oil, oregano, basil, and salt and pepper to taste; mix. Spoon this topping over the polenta slices, then sprinkle with Parmesan cheese.
- Broil in preheated oven until the polenta is hot, and the cheese is lightly browned, about 3 minutes.