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Polenta Pizzettas
Ingredients
| * | 24-ounce tube precooked, ready-to-heat polenta, cut into 12 1/2-inch slices |
| * | Olive oil cooking spray |
| * | 1/4 cup marinara sauce |
| * | 1/4 roasted red bell pepper, cut into thin strips |
| * | 4 artichoke hearts, thinly sliced |
| * | 2 tablespoons basil pesto |
| * | 3/4 cup Sargento Shredded Reduced Fat 4-Cheese Italian Cheese |
| * | Fresh basil or thyme for garnish |
Instructions
| 1 | Preheat oven to 400F degrees. |
| 2 | Spray polenta slices lightly with cooking spray and place on sheet pan. Bake 8 minutes. Turn polenta slices and bake for 8 minutes longer. |
| 3 | Remove polenta slices from oven and turn on the broiler. |
| 4 | While polenta is baking, place the toppings in small bowls for quick and easy assembly. Top each baked polenta round with 1 teaspoon of marinara sauce. Add 1/2 teaspoon pesto, a strip of roasted red pepper, artichokes and top with 1 tablespoon cheese. |
| 5 | Broil for about 3 minutes or just until the cheese is melted, bubbly and light golden in color. Remove from oven and top pizzettas with fresh herbs. Serve immediately. |
Notes
- Leftovers reheat well the next day.
Source
Recipe courtesy of www.sargento.com