Categories: Main Dishes, Vegetarian
Ingredients
- 2 tsp olive oil
- 1 pkg (24 oz) precooked polenta, cut into 12 slices
- 1 cup part-skim ricotta cheese
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/4 tsp black pepper
- 1/2 tsp salt, divided
- 8 medium plum tomatoes (1 1/2 lb), diced
- 1/2 cup loosely packed fresh basil leaves, sliced
Directions
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Heat olive oil over medium-high heat in nonstick 12-inch skillet. Arrange polenta rounds in even layer in skillet and cook 15 minutes or until lightly browned on both sides.
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Meanwhile, in medium bowl, mix ricotta, mozzarella, parmesan, pepper and ¼ tsp salt until blended.
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Reserve 1 Tbsp basil for garnish. In another medium bowl, toss tomatoes with remaining basil and remaining ¼ tsp salt.
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Reduce skillet heat to medium. Spoon ricotta mixture over polenta slices and top with tomato mixture. Cover skillet and cook polenta pizza about 5 minutes, until hot and cheese melts. Sprinkle with reserved basil.