- Prep Time: None minutes
- Cook Time: None minutes
- Yield: Serves: 12
- 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 (3 oz.) Sargento® Shredded Reduced Fat 4 Cheese Italian
- Fresh basil or thyme
Preheat oven to 400°F.
Spray polenta slices lightly with cooking oil spray and place on a sheet pan. Bake 8 minutes. Turn polenta slices and bake for 8 minutes longer.
Remove polenta slices from oven and turn on the broiler.
While polenta is baking, place the toppings in small bowls for quick and easy assembly. 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!)
Amount Per Serving
Total Fat 2.4g
Saturated Fat 0.9g
Trans Fat 0.3g
Polyunsaturated Fat 0.0g
Dietary Fiber 4g
Vitamin A 25RE
Vitamin C 5mg