Polenta "pizza" Margherita
Fat free ready-to-eat polenta (in tube)
16 oz, (1-lb) refrigerated, or shelf-stable, cut into 1/4-inch rounds
Part-skim ricotta cheese
Grated Parmesan cheese
3 medium, thinly sliced into rounds and patted dry with paper towels
Shredded part-skim mozzarella cheese
- Preheat broiler. Spray 10-inch pizza pan or large baking sheet with nonstick spray.
- Place 1 slice of polenta in center of prepared pan. Arrange remaining slices of polenta in two concentric circles around first slice, slightly overlapping polenta to form 10-inch polenta round. Lightly spray polenta with nonstick spray. Broil 5 inches from heat until lightly browned and heated through, about 8 minutes.
- Meanwhile, stir together ricotta, Parmesan, and pepper in small bowl.
- Arrange tomato slices on top of polenta and dollop with ricotta-Parmesan mixture; sprinkle with mozzarella. Broil until tomatoes are heated through and mozzarella is melted, about 4 minutes. Cut into 4 wedges.
- Per serving: 1 wedge