Truthfully in a perfect world, I would eat pizza every day. And ice cream. Although I realize that this would likely result in me feeling not so great… and I would probably grow to hate it and experience food fatigue. I guess I will have to practice moderation. The struggle is real.
Let’s just make pizza in miniature form and it’ll all work out.
Have you ever seen pre-cooked polenta before? It’s in the rice area of the grocery store. And looks kinda strange- almost like a giant polenta salami… but it makes this recipe a cinch to cook up.
I tried out 2 different toppings (honestly the possibilities are endless). I did Caramelized Onion & Bacon as well as Mushroom & Pesto.
Perhaps next time a caramelized apple and onion with brie… Or a buffalo chicken…. Or maybe something with figs and a balsamic reduction drizzle…
Excuse me while I get back to the kitchen- Apparently I will have to make these again.
I made 12 polenta pizza bites, but I sliced the rest of the polenta round and froze for a later use.
Slice polenta log into 1/2 inch rounds. Season with salt and pepper. Drizzle cast iron or skillet with olive or vegetable oil. Sauté polenta over medium heat for 4-5 minutes per side or until golden. Preheat oven to 350 degrees F and place cooked rounds on a baking sheet. Use any toppings you want to decorate your pizzas. Start with ~1 tbsp of sauce or pesto, layer on other ingredients and finish with cheese. Bake pizza bites for ~10 minutes or until cheese is melted and they are heated through. Enjoy! *to make caramelized onions- thinly slice 1 medium onion and sauté with 1/2 tbsp oil, a pinch of salt and sugar in a skillet over medium heat, stirring often until golden
**to cook the mushrooms- slice thinly and sauté in a skillet over medium heat with 1/2 tbsp of oil until goldenPolenta Pizza Bites
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