Polenta pizza

Makes 6 servings

I created this recipe quite by accident one afternoon. Earlier in the day, I had retested my polenta recipe, and the pan was cooling in the refrigerator. A friend unexpectedly stopped by so I offered to make a light lunch. Here’s the mouthwatering result, perfectly paired with Pinot Grigio, which is always delicious with basil pesto.

One 9-inch pie plate of polenta
2 tablespoons Basil Pesto (purchase ready-made at the supermarket or deli)
2 plum tomatoes, thinly sliced
Dash of salt
Dash of freshly ground pepper
¼ cup freshly shredded Parmigiano-Reggiano cheese

Preheat the oven to 400°F.

Spread the surface of the polenta with the pesto. Arrange the tomato slices in overlapping concentric circles. Sprinkle with salt and pepper, then top with Parmigiano-Reggiano.

Bake for about 15 minutes or until the cheese is melted. To serve, cut into 6 wedges.