Polenta Pizza With Brie And Red Grapes Recipes

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SIMPLE POLENTA PIZZA



Simple Polenta Pizza image

Make a delicious and Simple Polenta Pizza crust for your next pizza. Mediterranean diet, gluten free, and vegan diet friendly.

Categories     Dinner

Time 1h42m

Number Of Ingredients 9

Water- 4 cups.
Salt- 1 teaspoon.
Polenta - 1 cup
Olive Oil - 1 tablespoon.
Seasonings as desired. This can include Italian Seasonings
Pizza Sauce- 1/2 to 1 cup. Can omit if desired.
Vegetables (chopped or cut up, 2 cups total. This can include mushrooms, red peppers, garlic, zucchini, and/or onions.)
Cheese or tofu - 1/2 to 1 cup or as desired.
Pizza Seasonings as desired.

Steps:

  • Start by making the polenta. In a skillet or saucepan on medium to high heat, bring the water and salt to a boil. Then add the polenta, cook for a minute and then turn the heat down to low. Important: use a whisk to constantly mix the cooking ingredients to avoid sticking.
  • Once the polenta has somewhat thickened you can cover it and allow it to continue to cook for another 25-30 minutes or until the polenta has become thick and creamy, continuing to whisk as needed.
  • While the polenta cooks you can prepare the baking sheet or pizza pan. Prep this sheet or pan with some Parchment Paper that is sprinkled with the additional polenta (about 1 tablespoon should be needed for this).
  • Remove the polenta from the stove and stir in any additional seasonings. Then you can transfer the polenta to the prepared baking sheet or pizza pan. The crust should be 1/3-1/2" thick.
  • Cover the crust with plastic wrap and refrigerate for at least an hour or up to a day. The crust should be firm when removed from the refrigerator.
  • When you are ready to make your pizza, remove the pizza crust from the refrigerator. Also, remove the plastic wrap. Preheat your oven to 450. Sprinkle the olive oil over the crust and bake it for 10-12 minutes or until it begins to become crisp and brown around the edges.
  • Remove the crust from the oven and top with your desired toppings.
  • Return the topped pizza to the oven and bake until done, about 12-15 minutes.

Nutrition Facts : ServingSize 1 g, Calories 250 kcal, Carbohydrate 36 g, Protein 9 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 744 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 5 g

POLENTA "PIZZA" WITH CRUMBLED SAGE



Polenta

Provided by David Tanis

Categories     Cheese     Side     Bake     Dinner     Cornmeal     Fall     Winter     Sage     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

Salt
1 cup stone-ground polenta
1/2 pound fresh mozzarella
1/2 cup grated Parmigiano-Reggiano or Pecorino Romano cheese
Extra virgin olive oil for drizzling
Leaves from 1 bunch dried fresh sage (see Note)
Red pepper flakes
Pepper

Steps:

  • 1. Bring 4 cups water to a boil in a large heavy saucepan and add 2 teaspoons salt. Whisk in the polenta and continue whisking as it begins to bubble. After a minute or two, when the polenta has thickened a bit, reduce the heat to low and let cook gently, stirring occasionally, for about 45 minutes, until thickened and smooth, with no raw cornmeal taste. If the polenta gets too thick as it cooks, add a bit more water. Remove a spoonful and cool, then taste and adjust the seasoning, if necessary.
  • 2. Spread the polenta on a lightly oiled baking dish to a thickness of 1/2 inch. Let cool and set, preferably overnight, in the refrigerator.
  • 3. Heat the oven to 400°F, with a rack in the top third. Tear the mozzarella into big shreds and scatter over the polenta. Top with the Parmesan. Drizzle lightly with oil and crumble the sage leaves on top.
  • 4. Bake the polenta until the cheese is bubbling and lightly browned, 10 to 15 minutes. Sprinkle with red pepper flakes and freshly ground black pepper to taste and let cool slightly.
  • 5. Serve cut into rough wedges or squares.

POLENTA PIZZA WITH PURPLE SPROUTING BROCCOLI & MOZZARELLA



Polenta pizza with purple sprouting broccoli & mozzarella image

A low-calorie, vegetarian pizza with sweet peppers and a golden polenta base. Top with melting mozzarella and Parmesan

Provided by Jennifer Joyce

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 9

400ml vegetable stock (I used Marigold bouillon powder)
100g polenta
4 tbsp grated parmesan (vegetarian version optional)
2 tsp extra virgin olive oil
200g purple sprouting broccoli , ends trimmed
4 cherry tomatoes , halved
1 garlic clove , chopped
125g ball of low-fat mozzarella , cut into cubes
10 red peppers from a jar, halved (I used Peppadew)

Steps:

  • Heat the grill to its highest setting. In a medium saucepan, bring the stock to a boil, then slowly pour in the polenta, whisking constantly. Add some salt and 2 tbsp of the Parmesan. Continue to whisk until thick, about 3 mins.
  • Grease a large baking tray with 1 tsp of the oil, pour over the polenta and spread it out to a 30cm circle - if you have time, leave it to chill, uncovered, in the fridge for 30 mins.
  • Blanch the broccoli in boiling water for 2 mins. Rinse in cold water and drain well. If any stems are thick, halve them lengthways. In a small bowl, mix the cherry tomatoes with the garlic and remaining oil. Season well.
  • Layer the mozzarella over the polenta, then add the broccoli, tomatoes, peppers and remaining Parmesan. Pop under the grill for 3-4 mins or until golden at the edges and the cheese has melted.

Nutrition Facts : Calories 498 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1 milligram of sodium

POLENTA 'PIZZA' WITH PANCETTA AND SPINACH



Polenta 'Pizza' With Pancetta and Spinach image

Everything is fair game at breakfast - and long has been, of course - but to most Americans it doesn't seem appropriate to start making what amounts to dinner at 7 in the morning. This pizza could be considered dinner or lunch fare, but it makes a hearty first meal of the day.

Provided by Mark Bittman

Categories     dinner, pizza and calzones, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

1/4 cup extra virgin olive oil, more for pan
1/2 cup milk, preferably whole
Salt
1 cup coarse cornmeal
Freshly ground black pepper
1 small onion, chopped
1/2 cup (about 4 ounces) chopped pancetta
1 pound spinach, washed, trimmed and dried
1 to 1 1/2 cups Gorgonzola cheese, crumbled

Steps:

  • Heat oven to 450 degrees; brush a layer of olive oil on a pizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk with 2 1/2 cups water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.
  • Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about 1/2 inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).
  • Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Meanwhile, put two tablespoons oil in a large skillet over medium heat. Add onion and pancetta and cook, stirring occasionally, until onion is soft and pancetta is nicely browned, about 10 minutes. Use a slotted spoon to take onion and pancetta out of pan; set aside. Add spinach to skillet and sauté until it releases its water and pan becomes dry; sprinkle with salt and lots of pepper.
  • Take polenta out of oven, sprinkle with Gorgonzola, then spread onion-pancetta mixture and spinach evenly on top of cheese; drizzle with another tablespoon olive oil. Put pizza back in oven for two minutes, or until cheese begins to melt and pancetta and vegetables are warmed through. Cut into slices and serve hot or at room temperature.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 23 grams, Carbohydrate 40 grams, Fat 39 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 778 milligrams, Sugar 4 grams, TransFat 0 grams

GRILLED BRIE WITH GRAPES AND PISTACHIOS



Grilled Brie with Grapes and Pistachios image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 9

2 teaspoons olive oil
2 to 3 clusters red seedless grapes
Kosher salt
Freshly ground black pepper
One 350-to-400-gram wheel of brie (12 to 14 ounces)
2 tablespoons balsamic vinegar
1/4 cup finely chopped pistachios
Basil leaves, for garnish
Sliced baguette and crackers, for serving

Steps:

  • Place a piece of aluminum foil under the rack of your grill and preheat it to medium-high.
  • Drizzle the oil over the grapes and season with salt and pepper. Place the grapes and the brie onto the grill and cook, turning both occasionally, until the grapes are lightly charred and bursting, about 4 to 6 minutes.
  • Remove the grapes from the heat, transfer to the serving platter and drizzle with balsamic. Continue to cook the brie for 2 to 3 minutes, or until grill marks appear and it is soft but you are still able to lift it. Add to the platter.
  • Scatter the pistachios over the brie and grapes and garnish with a few basil leaves. Serve immediately with sliced baguette and crackers.

POLENTA GRAPE CAKE



Polenta Grape Cake image

A rustic polenta cake is studded with red grapes and rosemary.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h45m

Number Of Ingredients 12

1 stick unsalted butter, plus more, room temperature, for baking pan
1 1/2 cups all-purpose flour
1/2 cup quick-cooking polenta
1 teaspoon baking powder
3/4 teaspoon coarse salt
1/2 cup granulated sugar
1/4 cup honey
2 large eggs, room temperature
2/3 cup whole milk, room temperature
2 cups red seedless grapes
1 tablespoon fresh rosemary leaves
2 teaspoons sanding sugar or granulated sugar

Steps:

  • Preheat oven to 350 degrees. Brush bottom and sides of an 8-inch square baking pan with butter. Line bottom and two sides with parchment, leaving a 2-inch overhang; butter parchment.
  • Melt butter in a small saucepan over medium. Simmer, swirling pan occasionally, until butter turns golden brown and nutty-smelling, 8 to 10 minutes. Transfer to a small bowl; let cool completely. Meanwhile, whisk together flour, polenta, baking powder, and salt in a medium bowl.
  • Beat cooled butter, granulated sugar, and honey on medium-high speed until mixture resembles a sandy paste, 2 to 3 minutes. Beat in eggs one at a time, scraping down sides of bowl as necessary. Reduce speed to low and beat in flour mixture in two batches, alternating with milk, just until combined (do not overmix). Fold in 1 cup grapes.
  • Pour batter into prepared pan, smoothing top. Bake 15 minutes. Scatter remaining 1 cup grapes, rosemary, and sanding sugar over top. Bake until golden and a tester inserted in center comes out clean, 30 to 35 minutes. Let cool in pan on a wire rack 15 minutes; remove cake using parchment and let cool completely on rack. Serve warm or room temperature.

CREAMY POLENTA WITH SAUSAGES AND ROASTED GRAPES



Creamy Polenta with Sausages and Roasted Grapes image

Provided by Bon Appétit Test Kitchen

Categories     Fruit     Quick & Easy     Dinner     Meat     Sausage     Cornmeal     Grape     Hominy/Cornmeal/Masa     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

1/2 cup medium-grind polenta (not instant)
3 large sprigs thyme, divided
Kosher salt and freshly ground black pepper
2 tablespoons (1/4 stick) unsalted butter
1 pound fresh hot or sweet Italian turkey or chicken sausages
1/3 cup low-salt chicken broth
1 pound seedless red grapes, cut into bunches with stems attached
1/4 cup chopped shallots
1/3 cup dry white wine
Flat-leaf parsley leaves

Steps:

  • Preheat oven to 450°F. Stir polenta and 2 1/2 cups water in a medium microwave-safe bowl; add 1 thyme sprig and season with salt and pepper. Cover with a plate. Microwave for 4 minutes. Carefully remove plate and whisk polenta. Cover and microwave for 4 minutes longer. Repeat until polenta is soft, adding more water by 1/4-cupfuls if too thick, 10-12 minutes total, depending on strength of microwave. Stir in butter. Season to taste with salt and pepper; keep warm.
  • Meanwhile, heat a large cast-iron or ovenproof skillet over medium-high heat. Add sausages and fry until browned, turning occasionally, about 5 minutes. Add broth, remaining 2 thyme sprigs, grapes, and shallots to skillet; transfer to oven. Roast, turning grapes and sausages halfway through cooking time, until grapes begin to caramelize and sausages are cooked through and begin to burst, 12-15 minutes.
  • Spoon polenta into wide, shallow bowls. Arrange sausages and grapes over. Add wine to skillet; stir over high heat, scraping up browned bits. Drizzle pan sauce over sausages. Sprinkle with parsley.

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