Summer Appetizer with Polenta, Tomatoes, Ricotta Cheese and Basil

Fresh from the garden Roma tomatoes combined with creamy ricotta cheese and spicy basil turn a tube of polenta into a healthy summer appetizer.

18 ounce polenta, buy the tubed polenta and slice into ¼” slices to make 16 ea
1 cup low-fat ricotta cheese
2 cloves garlic, crushed
8 leaf basil, large and chopped
¼ teaspoon black pepper
2 large Roma tomato, sliced into 16 slices
4 tablespoons Parmesan cheese, shredded
8 leaf basil, slivered for garnish

View the full recipe at Mother Rimmy’s Recipes →