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

1. 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.

2. Meanwhile, in medium bowl, mix ricotta, mozzarella, parmesan, pepper and ¼ tsp salt until blended.

3. Reserve 1 Tbsp basil for garnish. In another medium bowl, toss tomatoes with remaining basil and remaining ¼ tsp salt.

4. 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.

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