Polenta “Pizza” Margherita
- Total Time
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 cheese¾ cup(s)
grated Parmesan cheese¼ cup(s)
black pepper¼ tsp
plum tomato(es)3 medium, thinly sliced into rounds and patted dry with paper towels
shredded part-skim mozzarella cheese½ cup(s)
cooking spray2 spray(s)
- 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