Parmesan Polenta Pizzas With Slow Roasted Pesto Tomatoes

Directions

1. Rinse tomatoes, cut in half lengthwise, and place cut-side up in an oiled 10- by 15-inch pan. Sprinkle lightly with pepper. Spread about 1/2 tsp. pesto onto cut side of each tomato half.
2. Bake tomatoes in a 350 degree regular or possibly convection oven till browned on top and slightly shriveled, 1 1/2 to 2 hrs (if pan juices begin to scorch, add in a few Tbsp. water to pan). Let tomatoes cold about 10 min.
3. Place polenta rounds slightly apart on an oiled 12- by 17-inch baking sheet. Sprinkle 1/2 c. parmesan cheese proportionately over rounds. Set a tomato half, pesto-side up, on each and sprinkle remaining 1/2 c. cheese on top.
4. Bake polenta pizzas in a 450 degree regular or possibly convection oven till cheese is melted and beginning to brown, 10 to 13 min. Let cold 2 to 3 min, then transfer with a spatula to a platter.
5. This recipe yields 24 pizzas; 8 servings.
6. Comments: For polenta rounds, buy two tubes (about 2 inches diameter; 2 pounds total) prepared polenta; cut into 3/8-inch-thick slices, discarding ends. It's worth spending a little extra for high-quality parmesan cheese (preferably Parmigiano reggiano) for this dish; grate just before using. You can prepare the roasted tomatoes for the pizzas up to 1 day ahead; when cold, cover and chill.