For a twist on traditional pizza, the crust on these appetizers are made with broiled polenta. Layer with basil and thyme flavored goat cheese and sautéed peppers and mushrooms. Photo credit: Maria Lichty from Two Peas and Their Pod.
15m
PREP TIME
15m
COOK TIME
55
CALORIES
7
INGREDIENTS
Servings: 24
Ingredients
- 5 ounces goat cheese, chèvre
- 1 teaspoon McCormick Gourmet™ Organic Basil Leaves
- 1 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1 tablespoon oil
- 2 cups sliced mushrooms
- 1 red bell pepper, cut in 1/4-inch strips and halved
- 1 roll (24 ounces) ready-to-eat polenta
INSTRUCTIONS
- 1 Mix goat cheese, basil and thyme in small bowl until well blended. Set aside
- 2 Heat oil in large skillet on medium-high heat. Add mushrooms and bell pepper; cook and stir 8 minutes or until peppers are tender. Remove from heat; keep warm
- 3 Cut polenta into 24 (1/4-inch) thick slices. Place slices on large baking sheet coated with no stick cooking spray. Broil 5 to 7 minutes per side. Spread herbed cheese mixture on each polenta slice. Top with mushrooms and peppers. Serve warm
