Italian Polenta Tomato Mozzarella Bake

1. Preheat oven to 400ºF. Place polenta slices, slightly overlapping, into lightly greased 9x13 pan. Arrange tomato slices over polenta. Scatter olive halves (if using) over tomato. Drizzle with garlic olive oil and balsalmic vinegar. Sprinkle with Italian herbs; season with salt and pepper if desired. Top with mozzarella cheese.

2. Cover with foil, and bake for 45 minutes.

3. Remove from oven and allow to sit for 5 minutes before cutting. Garnish with basil once plated.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	3.904 g
Protein	18.9329 g
Carbohydrates	27.7682 g
Energy	184.228 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.6212 g
Water	780.0737 g
Aspartic acid	1.9671 g
Calcium, Ca	937.562 mg
Lutein + zeaxanthin	29208.6 g
Fiber, total dietary	12 g
Carotene, beta	17461 g
Niacin	6.501 mg
Vitamin A, RAE	1480.8 g
Arginine	0.6639 g
Riboflavin	0.4484 mg
Tocopherol, beta	0.032 mg
Glutamic acid	2.7919 g
Sodium, Na	38.838 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0032 g
Total lipid (fat)	3.904 g
Manganese, Mn	6.2335 mg
Fructose	5.2683 g
Proline	0.5784 g
Fatty acids, total saturated 16:0	0.2476 g
Choline, total	79.58 mg
Sugars, total	11.5307 g
Serine	0.5881 g
Fatty acids, total saturated 18:0	0.0511 g
Vitamin B-6	1.0465 mg
Selenium, Se	1.53 g
Ash	9.2382 g
Fatty acids, total saturated 18:1 undifferentiated	0.5448 g
Pantothenic acid	1.3507 mg
Phenylalanine	0.7494 g
Copper, Cu	2.1551 mg
Betaine	2.36 mg
Thiamin	0.2918 mg
Methionine	0.2028 g
Iron, Fe	17.1073 mg
Carbohydrate, by difference	27.7682 g
Phosphorus, P	364.414 mg
Folate, total	394.8 g
Tocopherol, gamma	1.2 mg
Lycopene	8233.6 g
Alanine	0.7596 g
Valine	0.7053 g
Fatty acids, total saturated 18:2 undifferentiated	0.6283 g
Glycine	0.683 g
Carotene, alpha	323.2 g
Glucose (dextrose)	4.9044 g
Zinc, Zn	4.6835 mg
Isoleucine	0.588 g
Fatty acids, total polyunsaturated	2.2495 g
Leucine	1.0541 g
Tocotrienol, alpha	0.032 mg
Vitamin A, IU	29568.1 IU
Folate, DFE	394.8 g
Tryptophan	0.2181 g
Vitamin C, total ascorbic acid	135.64 mg
Phytosterols	22.4 mg
Galactose	1.377 g
Tyrosine	0.4375 g
Vitamin K (phylloquinone)	2140.76 g
Fatty acids, total saturated	0.2987 g
Histidine	0.3049 g
Fatty acids, total monounsaturated	0.548 g
Threonine	0.6168 g
Folate, food	394.8 g
Cryptoxanthin, beta	234.6 g
Vitamin E (alpha-tocopherol)	5.808 mg
Magnesium, Mg	362.872 mg
Lysine	0.6474 g
Potassium, K	2274.772 mg
Cystine	0.1716 g
Fluoride, F	7.36 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Tomato	16 slices	57.6	12.448	0.64
Balsamic vinegar	2 teaspoons	9.328	1.8052	0
Italian Herb Seasoning	1 teaspoon	0	0	0
Basil	510 g	117.3	13.515	3.264
basil leaf	0.5 cup	0	0	0
garlic olive oil	4 teaspoons	0	0	0
oil black olive	16	0	0	0
pre mozzarella cheese	2 cups	0	0	0