Polenta “Pizza” Margherita

Polenta “Pizza” Margherita

Polenta “Pizza” Margherita

7PersonalPoints™ per servingTotal Time22 minPrep10 minCook12 minServes4DifficultyEasyThis “pizza” recipes features three types of cheese: part-skim ricotta, grated Parmesan, and shredded part-skim mozzarella. Creamy rich ricotta cheese is unusual in that it is made from the whey left over from cheese making; you’ll love the depth of flavor that it adds to this “pizza.” We use quotation marks because the crust isn’t made with traditional dough, but with slices of polenta. Broil the polenta until browned, then pile on the cheese and plum tomatoes and keep broiling ’til it’s all nice and melted. This twist on pizza is the perfect, light, and healthy snack or lunch that you’ll be craving and find yourself making all summer long.


Fat free ready-to-eat polenta (in tube)

16 oz, (1-lb) refrigerated, or shelf-stable, cut into 1/4-inch rounds

Part-skim ricotta cheese

¾ cup(s)

Grated Parmesan cheese

¼ cup(s)

Black pepper

¼ tsp

Plum tomato(es)

3 medium, thinly sliced into rounds and patted dry with paper towels

Shredded part-skim mozzarella cheese

½ cup(s)

Cooking spray

2 spray(s)


  1. Preheat broiler. Spray 10-inch pizza pan or large baking sheet with nonstick spray.
  2. Place 1 slice of polenta in center of prepared pan. Arrange remaining slices of polenta in two concentric circles around first slice, slightly overlapping polenta to form 10-inch polenta round. Lightly spray polenta with nonstick spray. Broil 5 inches from heat until lightly browned and heated through, about 8 minutes.
  3. Meanwhile, stir together ricotta, Parmesan, and pepper in small bowl.
  4. Arrange tomato slices on top of polenta and dollop with ricotta-Parmesan mixture; sprinkle with mozzarella. Broil until tomatoes are heated through and mozzarella is melted, about 4 minutes. Cut into 4 wedges.
  5. Per serving: 1 wedge
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