POLENTA PIZZA BITES
After school, my girls are super-hungry, so I steer them toward a savory snack. These polenta mini-pizzas are a treat that I feel great about giving them. And, I can tailor them according to their tastes (and what I happen to have in the pantry)!
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield 8 mini-pizzas
Number Of Ingredients 5
Steps:
- Preheat the broiler to high. Brush the polenta with the olive oil on both sides and place the disks on a broiler pan covered with foil. Broil until the tops begin to turn golden, about 1 minute (watch closely as broiler heat varies).
- Flip the polenta disks over and spread about 1 tablespoon of the marinara sauce on each one, then top with cheese and other toppings (if using). Broil until the cheese is golden and bubbly, about 1 more minute. Let cool a few minutes and serve.
MINI POLENTA PIZZAS
With just four ingredients you can be the talk of the party! These tasty bites are special enough for a fancy gathering and no one will know they're healthy! They are shown with Goat Cheese, Pear & Onion Pizza (recipe also on Recipe Finder). Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Cut polenta into 24 slices; place on ungreased baking sheets. Sprinkle with half of the cheese. Top each with a tomato half and 1/2 teaspoon pesto; sprinkle with remaining cheese., Bake at 450° for 7-10 minutes or until cheese is melted.
Nutrition Facts : Calories 57 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 182mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)
Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.
Provided by Nancy
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
- Pour water into the prepared dish; stir in polenta and salt.
- Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 32.1 g, Cholesterol 34.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 533.1 mg, Sugar 2.1 g
HARD POLENTA CAKES
Provided by Anne Burrell
Categories appetizer
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a saucepan combine the milk, water, bay and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you MUST taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
- Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta whisking constantly. Once the polenta is combined switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone.
- Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
- When ready to use, remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit grated Parmigiano. Transfer to a serving platter and serve while hot.
- What a corncake!!!!
EASY POLENTA PIZZA APPETIZER BAKES
I decided to pair not my ordinary pizza toppings for this polenta pizza appetizer, something a bit fancier than your average sausage crumbles. I simply enjoy the saltiness of anchovies and cheese when paired with the complexity of olives and rosemary. I hope you enjoy.
Provided by The Foodgitive
Categories European
Time 14m
Yield 4 Appetizer slices, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees.
- Slice 4 slices of Polenta 1/2 inch thick.
- Brush both sides with olive oil and place on baking sheet.
- Add 1 tbsp pizza sauce to each slice.
- Evenly distribute rosemary, over polenta slices.
- Evenly distribute anchovies and olives.
- Sprinkle top with grated locatelli cheese.
- Bake for 12 minutes.
- Serve hot.
Nutrition Facts : Calories 50, Fat 4, SaturatedFat 0.6, Cholesterol 3.4, Sodium 298.7, Carbohydrate 2.3, Fiber 0.3, Sugar 1.4, Protein 1.5
CHEF JOEY'S POLENTA CRUST PIZZA
Using ready made polenta makes this pizza easy to prepare. It is also lower in carbs then a regular dough pizza. As with any pizza the toppings are endless, so be creative.
Provided by Chef Joey Z.
Categories < 4 Hours
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 450'F.
- Spray a 12 inch pizza pan with oil.
- Remove the polenta from its package and drain off the water. Cut it up in pieces and put into the food processor.
- Process the polenta. It will be crumbly. Add in the water, arrowroot flour, Italian herbs, garlic powder and 1/4 cup Romano cheese. Process again until a doughy mixture is obtained.
- Using a spatula, scoop the polenta onto the oiled pizza pan. Spray your hands with oil and pat the polenta into the pizza pan making sure you get it evenly as possible.
- Bake it in your preheated oven for 15 minutes.
- While its cooking, cut up your broccoli heads, scallion and pepper.
- When the polenta crust is done remove and top with the spaghetti sauce, tempeh, pepper, broccoli and scallions, cheeses and Italian herbs.
- Put back into the oven for 25 minutes.
- Remove when done, let stand for 5 minutes before serving.
- Bon Appetit!
Nutrition Facts : Calories 731.4, Fat 20.1, SaturatedFat 9.4, Cholesterol 51.6, Sodium 867.1, Carbohydrate 113.3, Fiber 10.8, Sugar 7.5, Protein 28
MINI POLENTA PIZZA BITES
Get little ones to help out making these gluten-free pizza bites. They're ideal for a kid's party where some children may be coeliac, or have a gluten intolerance
Provided by Juliet Sear
Categories Afternoon tea, Lunch, Snack, Supper
Time 1h
Yield MAKES 24
Number Of Ingredients 7
Steps:
- Bring 1½ litres water to the boil and add the stock pots and ½ tsp salt. Pour in the polenta, whisking continuously, bring to the boil and reduce the heat to low, then stir every minute to keep it from sticking, for about 8 mins (or according to pack instructions).
- Meanwhile, oil a non-stick baking tray (ours was 30 x 40cm). Spoon the cooked polenta into the tray and level with a spoon to make a large, flat slab that fills the whole tray (about 1cm thick). You can use wet palms to press it down firmly after a few minutes. Leave to cool and set firm for at least 1 hr.
- Turn out the polenta onto your work surface and cut into strips. Halve the strips on the diagonal to make little wedges and put back on the tray. Heat the oven to 180C/160C fan/gas 4.
- Top each polenta base with 1 tsp pizza sauce, a little vegan cheese and a sprinkle of oregano. Add extra toppings, if you like. Drizzle with olive oil and bake for 20-25 mins. Serve warm or cold.
Nutrition Facts : Calories 53 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.5 milligram of sodium
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