Recipe

Parmesan Polenta Pizzas With Slow-roasted Pesto Tomatoes Recipe

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Ingredients

About 1/4 c purchased or homemade pesto
1 c grated parmesan cheese (about 3 oz.; see notes)
12 Roma tomatoes (about 3 oz. each)
Fresh-ground pepper
24 rounds (each about 2 in. wide & 3/8 in. thick) purchased cooked polenta (see notes)

Directions

Step #1 Rinse tomatoes, cut in half lengthwise, & place cut side up in an oiled 10- by 15-inch pan.
Step #2 Sprinkle top lightly with pepper.
Step #3 Spread about 1/2 tsp pesto onto cut side of each tomato half.
Step #4 Bake tomatoes in a 350° regular or convection oven until browned on top & slightly shriveled, 1 1/2 to 2 hrs (if pan juices begin to scorch, add a few tbsps water to pan).
Step #5 Let tomatoes cool about 10 mins.
Step #6 Place polenta rounds slightly apart on an oiled 12- by 17-inch baking sheet.
Step #7 Sprinkle top 1/2 c parmesan cheese evenly over rounds.
Step #8 Set a tomato half, pesto side up, on each & sprinkle remaining 1/2 c cheese on top.
Step #9 Bake polenta pizzas in a 450° regular or convection oven until cheese is melted & beginning to brown, 10 to 13 mins.
Step #10 Let cool 2 to 3 mins, then transfer with a spatula to a platter.
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