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2 tsp. olive oil
1 package (24 oz.) precooked polenta, cut into 12 slices
1 cup part skim ricotta cheese
½ cup shredded part skim mozzarella cheese (2 oz.)
¼ cup grated Parmesan cheese
¼ tsp. coarsely ground black pepper
½ tsp. salt
8 medium plum tomatoes (about 1-1/2 lb.) cut into
¼ inch dice
½ cup loosely packed fresh basil leaves, sliced
· In nonstick 12-inch skillet, heat olive oil over medium high heat until hot. Arrange polenta rounds in even layer in skillet and cook 15 minutes or until lightly browned on both sides.
· Meanwhile, in medium bowl, mix ricotta, mozzarella, Parmesan, pepper and ¼ tsp. salt until blended. Reserve 1 Tbsp. sliced basil for garnish. In another bowl, toss tomatoes with remaining basil and remaining ¼ tsp. salt.
· Reduce heat to medium; spoon ricotta mixture over polenta slices in skillet and top with tomato mixture. Cover skillet and cook polenta pizza about 5 minutes, until hot and cheese melts. Sprinkle with reserved basil. Makes 6 main dish servings.
1 package (24 oz.) precooked polenta, cut into 12 slices
1 cup part skim ricotta cheese
½ cup shredded part skim mozzarella cheese (2 oz.)
¼ cup grated Parmesan cheese
¼ tsp. coarsely ground black pepper
½ tsp. salt
8 medium plum tomatoes (about 1-1/2 lb.) cut into
¼ inch dice
½ cup loosely packed fresh basil leaves, sliced
· In nonstick 12-inch skillet, heat olive oil over medium high heat until hot. Arrange polenta rounds in even layer in skillet and cook 15 minutes or until lightly browned on both sides.
· Meanwhile, in medium bowl, mix ricotta, mozzarella, Parmesan, pepper and ¼ tsp. salt until blended. Reserve 1 Tbsp. sliced basil for garnish. In another bowl, toss tomatoes with remaining basil and remaining ¼ tsp. salt.
· Reduce heat to medium; spoon ricotta mixture over polenta slices in skillet and top with tomato mixture. Cover skillet and cook polenta pizza about 5 minutes, until hot and cheese melts. Sprinkle with reserved basil. Makes 6 main dish servings.
