Recipe by ChipotleChick
This is a tasty snack or lunch that I came up with after reading the suggestion on the back of a polenta tube. This is how I made it, but you could also use mozzarella in place of the ricotta, add some pepperoni, etc. These would also make really cute appetizers.
Top Review by Ms B.
These mini pizzas have a very elegant presentation with the fresh basil leave and dollop of cheeses. Excellent little snack with a glass of wine. A must try for company. BEWARE, though. My polenta seemed to have a high water content and splashed and spattered terribly when frying. Might want to wear an apron, if you don't want your shirt ruined.
- 8 ounces prepared polenta (in a chub or tube)
- 6 tablespoons pasta sauce
- 6 tablespoons low-fat ricotta cheese
- 6 teaspoons fresh grated parmesan cheese
- 1 tablespoon olive oil
- 6 leaves fresh basil
- pepper, to taste
Directions See How It's Made
- Preheat broiler.
- Heat olive oil on griddle or in frying pan on medium/medium high.
- Slice polenta into six 1/2 inch rounds.
- Fry polenta according to package directions. If there are no directions for frying, fry 5 minutes per side.
- Remove from griddle/pan, and place on a baking sheet. Prepare each slice like you would a pizza, layering 1 tablespoon pasta sauce, a basil leaf, 1 tablespoon ricotta, then 1 teaspoon parmesan. Broil 2-4 minutes until lightly browned.
- Note: Be careful when removing from the oven, especially if you're using a flat baking sheet. The polenta likes to slide around! Serve.