Tomato Polenta Pizza

For a fresh low-fat take on pizza, top polenta with tomatoes and cheese, bake, and cut in wedges.

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  • Makes: 6 servings
  • Makes: 6 main-dish servings
  • Prep: 20 mins
  • Chill: 2 hrs
  • Bake: 20 mins 400°F

Tomato Polenta Pizza

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Directions

  1. For crust, in a large saucepan bring milk just to boiling over medium heat. Sprinkle the semolina over the milk, stirring constantly. Cook and stir for 2 minutes. Remove from heat. Cool 5 minutes. Stir in eggs, Asiago or Parmesan cheese, salt, and pepper.
  2. Spray a 12-inch pizza pan with nonstick cooking spray. Spread the semolina mixture into the pan. Cover and chill for 2 to 24 hours. Arrange tomato slices over the top. Cover tomatoes with sliced cheese. Sprinkle with bread crumbs.
  3. Bake pizza in a 400 degree F oven for 20 minutes or until cheese is melted and beginning to brown. Serve immediately. Make 6 main-dish servings.
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Nutrition Facts (Tomato Polenta Pizza)

  • Per serving:
  • 325 kcal ,
  • 9 g fat
  • (5 g sat. fat ,
  • 92 mg chol. ,
  • 292 mg sodium ,
  • 41 g carb. ,
  • 2 g fiber ,
  • 20 g pro.
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