The Sound of Music
Special encore presentation tomorrow 8/7c. Watch the special online now.
(makes 12 servings)
This appetizer is a snap to throw together with delicious ready-to-use products such as marinara sauce, pesto, water-packed roasted red peppers and artichoke hearts. You can also use your own favorite toppings, such as caramelized onions, sauteed mushrooms or sun-dried tomatoes.
Preheat oven to 400°F.
Spray polenta slices lightly with olive oil cooking spray and place them on baking sheet. Bake the polenta for 8 minutes. While it's baking, place all the toppings in small bowls for quick and easy assembly. Turn polenta slices over and bake for 8 minutes longer. Remove polenta from the oven and turn on the broiler.
Top each baked polenta round with 1 teaspoon of marinara sauce. Add 1/2 teaspoon of pesto, a strip of roasted bell pepper, artichoke slices, and 1 tablespoon of cheese.
Broil the pizzettas for about 3 minutes, or just until the cheese is melted, bubbly, and light golden. Remove the pizzettas from the oven and top them with the fresh herbs. Serve immediately. Leftovers reheat well the next day!
Protein: 4 grams
Carbohydrates: 10 grams
Sugars: 1 gram
Fat: 2 grams
Saturated fat: 1 gram
Cholesterol: 5 milligrams
Fiber: 1 gram
Sodium: 68 milligrams
From "The Biggest Loser 30-Day Jump Start" by Cheryl Forberg, RD, and The Biggest Loser Experts and Cast, ©2009 by Universal Studios Licensing LLLP, The Biggest Loser™, NBC Studios, Inc., and Reveille LLC.