I have never been this busy during the summer! A little teaching of Pilates, a little personal fitness, a little blogging :), some shuttling of the children to tutoring, camps, friends house, etc. Then it’s time for dinner and hopefully a dip in the hot tub. Repeat.
Busy, but fulfilling.
Weight Watcher’s new cookbook “Fresh, Fabulous, Fast” is perfect for my life right now. I have dog-eared half the book! I will admit that there are times (more frequent than not) that I love preparing dishes that take 1-2 hours and have ingredients that I have to track down at different specialty stores. Then there is the summer of 2011.
This might be my new favorite late night meal for hubby. And my new favorite vegetarian option for my daughter. 6 PointsPlus per serving and ready in 30 minutes. Perfect for the busy mom…family…life!
Polenta Pizza Margherita
- 1 (16 oz) tube fat-free plain polenta, cut into 1/4 inch-thick slices
- 3/4 cup part-skim ricotta cheese
- 1/4 cup grated Parmesan cheese
- 4 Tbsp. thinly sliced fresh basil
- 1/4 tsp. red pepper flakes
- 2 plum tomatoes, thinly sliced and patted dry
- 1/2 cup shredded part-skim mozzarella cheese
Preheat broiler. Spray pizza pan or large baking sheet with non-stick spray.
Place 1 slice of polenta in center of prepared pan; arrange remaining slices in circles around center piece, overlapping slightly to form a 10 inch round. Lightly spray polenta with non-stick spray.
Broil polenta 4 inches from heat until lightly browned and heated through, 6-8 minutes.l
Meanwhile, stir together ricotta, Parmesan, 3 Tbsp. basil and the red pepper flakes.
Arrange tomato slices on polenta. Top with dollops of ricotta mixture and sprinkle with mozzarella. Broil until tomatoes are hot and mozzarella is melted, about 4 minutes. Sprinkle with remaining 1 Tbsp. basil. Cut into 4 wedges and serve at once.