Roasted pear and blue cheese polenta bites
olive oil cooking spray
raw Bosc pear(s)
2 large, or Anjou (ripe but firm)
fat free ready-to-eat polenta (in tube)
18 oz, sliced into 18 rounds
3 tbsp(s), crumbled
3 tbsp(s), toasted
- Place oven racks in upper and lower thirds of oven. Preheat oven to 400°F. Coat 2 baking sheets with cooking spray.
- Quarter pears lengthwise; cut each quarter into 9 pieces (you’ll end up with 36 pieces per pear).
- Place pears in a single layer on one prepared pan; place polenta rounds in a single layer on other pan and sprinkle with salt (optional). Lightly coat pears and polenta with cooking spray. Bake until polenta and pears are golden brown, 12-15 minutes; set pears aside.
- Top each polenta round with 1/2 tsp blue cheese; bake until cheese melts, 2-3 minutes. Remove from oven; top each with 4 pieces roasted pear and 1/2 tsp chopped pecans. Cool slightly before serving.