Polenta “Pizza” Margherita

Total Time
19 min
7 min
12 min
Creamy rich ricotta cheese is unusual in that it is made from the whey left over from cheese making.


fat free ready-to-eat polenta (in tube)

16 oz, (1-lb) refrigerated, or shelf-stable plain fat-free, cut into 1/4-inch rounds

part-skim ricotta cheese

¾ cup(s)

grated Parmesan cheese

¼ cup(s)

black pepper

¼ tsp

plum tomato(es)

3 medium, thinly sliced into rounds and patted dry with paper towels

shredded part-skim mozzarella cheese

½ cup(s)

cooking spray

2 spray(s)


  1. Preheat broiler. Spray 10-inch pizza pan or large baking sheet with nonstick spray.
  2. 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.
  3. Meanwhile, stir together ricotta, Parmesan, and pepper in small bowl.
  4. 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.
  5. Per serving: 1 wedge

A happier, healthier you starts here