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Polenta Mini-Pizzas

Say hi to these mini-pizzas with a polenta base. Polenta and mushrooms belong together. The same is with polenta and cheese. These bites have a cheesy and smooth texture that gets a kick out of the mildly crunchy bell pepper and bacon topping. Serve them warm or cooled.
Say hi to these mini-pizzas with a polenta base. Polenta and mushrooms belong together. The same is with polenta and cheese. These bites have a cheesy and smooth texture that gets a kick out of the mildly crunchy bell pepper and bacon topping. Serve them warm or cooled.

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Ingredients

For the polenta:
8 cups of water
salt
2 cups of cornflour
1 tablespoon vegetable oil
For the veggies:
1 tablespoon vegetable oil
1 small bell peppers, chopped (you can use parts from different colored peppers)
2 ounces of mushroom, sliced
½ cup parmesan, grated
1 ounce salami, thinly sliced
2 tablespoons of low moisture mozzarella, grated
1 ounce crispy bacon
fresh basil for garnishing
chili flakes for serving

Ingredients

  • For the polenta:

  • For the veggies:

Steps

1
Done

For the polenta: Heat salted water in a cooking pot and cook the cornflour according to the instructions on the package. Remove from heat.

2
Done

Coat an 11 x 7 x 2 inches (28 x 18 x 5 cm) baking pan with the vegetable oil using a brush.

3
Done

Transfer the polenta to the pan and evenly spread it. Bake for 15 minutes at 360⁰F/180⁰C.

4
Done

For the veggies: Heat the vegetable oil in a skillet over low heat and add the chopped bell pepper. Cook and stir for 1-2 minutes. Set aside.

5
Done

Add the mushroom slices to the same skillet. Cook and stir them until they start turning brown.

6
Done

Assemble the mini-pizzas: Cut 6 polenta discs using a 3-inch round cookie cutter.

7
Done

Line a baking tray with aluminum foil and place the polenta discs on it.

8
Done

Top them with the grated mozzarella, then add the sliced mushroom on three of them and the salami slices on the other three.

9
Done

Divide the cooked bell pepper and crispy bacon between the polenta discs, top them with mozzarella, and garnish with basil leaves.

10
Done

Bake for 10 minutes at 360⁰F/180⁰C. Optionally, serve them sprinkled with some chili flakes.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

647 kcal
Calories
31 g
Protein
22 g
Fat
134 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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