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Mediterranean Polenta Rounds

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  0 reviews
  • 20 min prep time
  • 20 min total time
  • 6 ingredients
  • 12 servings
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Top polenta rounds with pesto and cheese to assemble a flavorful Mediterranean appetizer that's ready in 20 minutes.

Ingredients

2
tablespoons olive oil
1
roll (18 oz) refrigerated basil and garlic polenta, cut into 1/2-inch slices, patted dry with paper towels
1/4 cup refrigerated sun-dried tomato pesto
2
tablespoons thinly sliced fresh basil leaves
1/4 cup crumbled chèvre (goat) cheese (1 oz)
2
tablespoons pine nuts, toasted

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LOCATION

Steps

  • 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add polenta slices; cook 12 minutes, turning once, until lightly browned and crisp.
  • 2 In small microwavable bowl, microwave pesto on Medium (50%) 1 minute or until thoroughly heated. Spread pesto evenly over polenta rounds. Sprinkle evenly with basil, cheese and pine nuts. Serve immediately.
  • 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add polenta slices; cook 12 minutes, turning once, until lightly browned and crisp.
  • 2 In small microwavable bowl, microwave pesto on Medium (50%) 1 minute or until thoroughly heated. Spread pesto evenly over polenta rounds. Sprinkle evenly with basil, cheese and pine nuts. Serve immediately.

Expert Tips

Look for rolls of polenta in the refrigerated dairy case. To ensure the polenta rounds are crisp, pat the slices with dry paper towels.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
83
,
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Sodium
168mg
168%;
Total Carbohydrate
7g
7%
(Dietary Fiber
1g
1%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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