Categories: Bread, Pizza

Ingredients

• 1 cup yellow cornmeal
• 1 cup water
• 2 1/2 cups defatted reduced-sodium chicken broth
• 2 tablespoons nondiet tub-style margarine or butter
• 2 tablespoons grated Parmesan cheese

Directions

1. Coat a no-stick baking sheet with no-stick spray. Pour hot polenta onto the baking sheet and spread out into a circle, forming a rim around the edge. Cover with plastic wrap and refrigerate for about 2 hours, or until set. Top with sauce and cheese and bake at 425° for about 12 minutes, or until the cheese is bubbly. For individual pizzas, cut the chilled polenta into squares or circles with a sharp knife. Top with sauce and cheese and bake at 425° for 10 minutes.

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