These tasty treats resemble miniature pizzas and are an offbeat pairing with light pasta dishes, as in the suggested menu.

　　

Ingredients

3 to 4 servings

　　One 16-ounce tube polenta

　　1 tablespoon light olive oil

　　2 medium flavorful firm tomatoes, finely diced

　　1 cup grated part-skim mozzarella cheese or mozzarella-style soy cheese

　　3 to 4 fresh basil leaves, thinly sliced, or a sprinkling of dried basil, optional

　　

Step 1

Cut the polenta into 12 equal slices, each about 1/2 inch thick. Heat the oil on a nonstick griddle or wide skillet. Arrange the polenta slices on the griddle. Cook both sides over medium heat until golden and crisp, at least 10 minutes per side.

　　

Step 2

Arrange the polenta slices on a large platter. Sprinkle evenly with the tomato, then the mozzarella cheese. Microwave just until the cheese is melted, 2 to 3 minutes. Or, if you prefer, bake the polenta briefly in a preheated 400°F oven in an ovenproof container until the cheese is melted, about 5 minutes. Allow 3 to 4 slices of polenta per serving. Sprinkle each serving with fresh or dried basil, if desired.

　　

Menu

Step 3

Polenta with Fresh Tomatoes and Mozzarella (this page)

　　

Step 4

Spinach Fettuccine with Summer Squash (page 79)

　　

Step 5

Simple tossed salad

　　

nutrition information

Step 6

Calories: 204

　　

Step 7

Total Fat: 9g

　　

Step 8

Protein: 10g

　　

Step 9

Carbohydrate: 21g

　　

Step 10

Cholesterol: 19mg

　　

Step 11

Sodium: 197mg

　　The Vegetarian 5-Ingredient Gourmet