Thursday, March 10, 2011

Polenta with Pesto and Fresh Mozzarella

Makes: 4 servings – about 16 slices - 4 per person

Time: 5 prep, 15-20 baking

1 18 ounce tube of pre-made polenta – sliced into ¼ thick rounds – about 16 slices

1 medium tomato - thinly sliced

1 8 ounce ball fresh mozzarella – thinly sliced

2/3 cup spinach pesto or any variety

Salt and pepper

Olive oil

Pre-heat oven to 375. Place rounds of polenta on a greased baking sheet. Brush A light coat of olive oil over each slice – bake for 5 minutes. Pull out of oven and place a heaping teaspoon of pesto on each slice. Top with a slice of tomato, sprinkle with salt and fresh black pepper, then place a slice of cheese on top of tomato. Place back in oven and bake for another 10-12 minutes or until cheese is melted and bubbly. Serve with salad. Enjoy!

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