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  • 24servings
  • 30minutes
  • 57calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tubes (1 pound each ) polenta

  2. 1/2 cup grated Parmesan cheese

  3. 12 oil-packed sun-dried tomatoes, halved

  4. 1/4 cup prepared pesto

Instructions Jump to Ingredients ↑

  1. Mini Polenta Pizzas Recipe photo by Taste of Home Cut polenta into 24 slices; place on ungreased baking sheets. Sprinkle with half of the cheese. Top each with a tomato half and 1/2 teaspoon pesto; sprinkle with remaining cheese.

  2. Bake at 450° for 7-10 minutes or until cheese is melted. Yield: 2 dozen.

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