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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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âThis warm, Italian-flavored appetizer also makes a quick, filling lunch. I prefer this veggie version, but my kids like to add pepperoni or sausage to create mini pizzas.â âCarolyn Kumpe, El Dorado, California Ingredients:
1 tube (1 pound) polenta, cut into 16 slices |
1/4 cup olive oil |
1 cup tomato basil pasta sauce, warmed |
1/2 pound fresh mozzarella cheese, cut into 16 slices |
1/4 cup grated parmesan cheese |
1/2 teaspoon salt |
1/8 teaspoon pepper |
fresh basil leaves, optional |
Directions:
1. Place polenta in a greased 15-in. x 10-in. x 1-in. baking pan; brush with olive oil. Bake at 425° for 15-20 minutes or until edges are golden brown.
2. Spoon pasta sauce over polenta slices. Top each with a mozzarella cheese slice; sprinkle with Parmesan cheese, salt and pepper. Bake 3-5 minutes longer or until cheese is melted. Garnish with basil if desired. Yield: 16 appetizers.
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