Mediterranean Polenta Rounds

Top polenta rounds with pesto and cheese to assemble a flavorful Mediterranean appetizer that's ready in 20 minutes.

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  • prep time 20 min
  • total time 20 min
  • ingredients 6
  • servings 12
 

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

SAVE ON THIS RECIPE!

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

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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.

Nutritional information

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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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