Makes 12 mini pizzas
- Canola oil, for coating the pan
- 1 (18-ounce) tube prepared polenta, sliced into 12 rounds
- ¾ cup tomato sauce
- ¾ cup grated mozzarella cheese
- ¼ cup grated Pecorino Romano cheese
Preheat the oven to 400°. Lightly coat a rimmed baking sheet with canola oil.
Place the 12 polenta rounds on the prepared baking sheet. Top each with 1 scant tablespoon of marinara sauce, 1 tablespoon of the mozzarella cheese, and 1 teaspoon of the Pecorino Romano cheese.
Bake for 10 to 12 minutes, until the cheese is bubbly. Serve.
From Allergy-Friendly Food for Families
(Andrews McMeel) by the editors of Kiwi magazine.