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Mediterranean Polenta Rounds

Mediterranean Polenta Rounds
  • Prep 20 min
  • Total 20 min
  • Ingredients 6
  • Servings 12
Top polenta rounds with pesto and cheese to assemble a flavorful Mediterranean appetizer that's ready in 20 minutes.
Updated January 27, 2012

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

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.

  • 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 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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