Summary
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- Prep Time: None minutes
- Cook Time: None minutes
- Yield: Serves: 12
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Polenta Pizzettas
Ingredients
- 1 tube (24 oz.) precooked, ready-to-heat polenta cut into 12 1/2-inch slices
- Olive oil cooking spray
- 1/4 cup marinara sauce
- 1/4 of a red bell pepper, roasted, cut in thin strips
- 4 artichoke hearts, thinly sliced
- 2 Tbsp. basil pesto
- 3/4 cup (3 oz.) Sargento® Shredded Reduced Fat 4 Cheese Italian Cheese
Garnish:
- Fresh basil or thyme
Directions
- Preheat oven to 400°F.
- Spray polenta slices lightly with cooking oil spray and place on a sheet pan. Bake 8 minutes. Turn polenta slices and bake for 8 minutes longer.
- Remove polenta slices from oven and turn on the broiler.
- While polenta is baking, place the toppings in small bowls for quick and easy assembly. Top each baked polenta round with 1 teaspoon marinara sauce. Add 1/2 teaspoon pesto, a strip of roasted pepper, artichokes and top with 1 tablespoon cheese.
- Broil for about 3 minutes or just until the cheese is melted, bubbly and light golden. Remove from oven and top pizzettas with fresh herbs. Serve immediately. (Leftovers reheat well the next day!)
