1 jar (24 ounces) RAGÚ Chunky Tomato, Garlic and Onion Sauce
1 package (8 ounces) shredded mozzarella
2 sprigs, rosemary, destemmed and chopped
3 basil leaves, chopped
1 block (8 ounces) hard Parmesan cheese
Cut polenta into slices. In skillet, heat olive oil over medium-high heat; fry polenta slices 10-12 minutes on each side until crispy and golden brown.
In saucepan over medium heat, warm sauce.
Place polenta slices on tray and sprinkle with mozzarella. Place 1/2 teaspoon warm sauce on each slice then sprinkle with chopped rosemary and basil. Grate hard Parmesan onto each slice for topping.
