Recipe courtesy of Sargento Cheese/3-A-Day of Dairy
Servings: Twelve (12) Prep Time: 10 min. Cook Time: 19 min.
Ingredients
1 tube (24 oz.) precooked, ready-to-heat polenta cut into 12 1/2-inch slices
Olive oil cooking spray
1/4 cup marinara sauce
1/4 of a red bell pepper, roasted, cut in thin strips
4 artichoke hearts, thinly sliced
2 Tbsp. basil pesto
3/4 cup Sargento® Shredded Reduced Fat 4 Cheese Italian Cheese
Garnish: Fresh basil or thyme
Directions
Preheat oven to 400°F. Spray polenta slices lightly with cooking oil spray and place on a sheet pan. Bake 8 minutes. While polenta is baking, place the toppings in small bowls for quick and easy assembly. Turn polenta slices and bake for 8 minutes longer. Remove polenta slices from oven and turn on the broiler. Top each baked polenta round with 1 teaspoon marinara sauce. Add 1/2 teaspoon pesto, a strip of roasted pepper, artichokes and top with 1 tablespoon cheese. Broil for about 3 minutes or just until the cheese is melted, bubbly and light golden. Remove from oven and top pizzettas with fresh herbs. Serve immediately. (Leftovers reheat well the next day!)
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