- 12 Roma tomatoes (about 3 oz. each)
- Fresh-ground pepper
- About 1/4 cup purchased or homemade pesto
- 24 rounds (each about 2 in. wide and 3/8 in. thick) purchased cooked polenta (see notes)
- 1 cup grated parmesan cheese (about 3 oz.; see notes)
- calories 188
- caloriesfromfat 36 %
- protein 7.5 g
- fat 7.5 g
- satfat 2.5 g
- carbohydrate 22 g
- fiber 3.5 g
- sodium 427 mg
- cholesterol 8.5 mg
How to Make It
Rinse tomatoes, cut in half lengthwise, and place cut side up in an oiled 10- by 15-inch pan. Sprinkle lightly with pepper. Spread about 1/2 teaspoon pesto onto cut side of each tomato half.
Bake tomatoes in a 350° regular or convection oven until browned on top and slightly shriveled, 1 1/2 to 2 hours (if pan juices begin to scorch, add a few tablespoons water to pan). Let tomatoes cool about 10 minutes.
Place polenta rounds slightly apart on an oiled 12- by 17-inch baking sheet. Sprinkle 1/2 cup parmesan cheese evenly over rounds. Set a tomato half, pesto side up, on each and sprinkle remaining 1/2 cup cheese on top.
Bake polenta pizzas in a 450° regular or convection oven until cheese is melted and beginning to brown, 10 to 13 minutes. Let cool 2 to 3 minutes, then transfer with a spatula to a platter.