Polenta Pizza Bites with Tomato and Mozzarella
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Polenta Pizza Bites with Tomato and Mozzarella
Who doesn’t love pizza as a snack? This recipe for Polenta Pizza Bites gives you just that — perfect little snack sized bites of pizza, that just happen to be gluten free and good for you. The Polenta Crust comes together easily. Don’t be surprised if you’re fighting with your kids over the last bite!
Pair Recipe with Polenta Pizza Bites with Tomato and Mozzarella with:
Cauliflower Pizza Bites
Similar Colavita Recipes:
Grilled Calamari Steak Over Polenta
Broccoli Rabe, Sun-dried Tomato and White Bean Pizza
Ingredients
Directions
Bring the milk to a simmer in a medium saucepan over medium heat.
Whisk in the polenta slowly.
Simmer, whisking often, until very thick, about 8 minutes.
Mix in the salt, half the sun-dried tomatoes, and parmesan cheese.
Turn the polenta out onto a baking sheet lined with parchment paper.
Smooth it into a flat layer and chill in refrigerator for at least 3 hours or overnight.
Using a small, round cookie cutter, cut the chilled polenta into rounds.
Preheat the oven to 375°F.
Mix the remaining 1/4 cup sun-dried tomatoes with 1 cup ricotta cheese.
Line a baking sheet with parchment paper and drizzle with Colavita EVOO.
Line the circles of polenta on the prepared baking sheet.
Top with the ricotta cheese mixture and toast in the oven for 10-15 minutes.
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Ingredients
Directions
Bring the milk to a simmer in a medium saucepan over medium heat.
Whisk in the polenta slowly.
Simmer, whisking often, until very thick, about 8 minutes.
Mix in the salt, half the sun-dried tomatoes, and parmesan cheese.
Turn the polenta out onto a baking sheet lined with parchment paper.
Smooth it into a flat layer and chill in refrigerator for at least 3 hours or overnight.
Using a small, round cookie cutter, cut the chilled polenta into rounds.
Preheat the oven to 375°F.
Mix the remaining 1/4 cup sun-dried tomatoes with 1 cup ricotta cheese.
Line a baking sheet with parchment paper and drizzle with Colavita EVOO.
Line the circles of polenta on the prepared baking sheet.
Top with the ricotta cheese mixture and toast in the oven for 10-15 minutes.