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Prep 20min
Total20min
Ingredients6
Servings12
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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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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.
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Look for rolls of polenta in the refrigerated dairy case. To ensure the polenta rounds are crisp, pat the slices with dry paper towels.
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Nutrition Facts
Serving Size:1 Serving
Calories
83
Total Fat
5g
0%
Saturated Fat
1g
0%
Sodium
168mg
0%
Total Carbohydrate
7g
0%
Dietary Fiber
1g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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