Ingredients
- 2 cups polenta
- 2 10-ounce balls soft, fresh mozzarella, thinly sliced
- 1/2 pound cherry or grape tomatoes, halved
- A handful of basil leaves
- 1/2 cup olive oil
- 2 cloves garlic, crushed
- Salt and freshly ground black pepper
- Finely grated Parmesan, for dusting
- Arugula, for serving
Description
Polenta Pizzas With Mozzarella, Baby Tomatoes And Arugula - The Huffington Post
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