Polenta Mini-Pizzas







A recipe allowed in a / diet.

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.

Nutritional Chart

Calories: 647 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 31 g
  • 22 g
  • 134 g

Ingredients Needed for Polenta Mini-Pizzas

For the polenta:

8 cups of water
2 cups of cornflour
1 tablespoon vegetable oil

For the veggies:

1 tablespoon vegetable oil
1 small bell pepper, chopped (or you can use parts from different colored peppers)
2 ounces of mushrooms, 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

How to Make Polenta Mini-Pizzas

  1. 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. Coat an 11 x 7 x 2 inches (28 x 18 x 5 cm) baking pan with the vegetable oil using a brush.
  3. Transfer the polenta to the pan and evenly spread it. Bake for 15 minutes at 360⁰F/180⁰C.
  4. 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. Add the mushroom slices to the same skillet. Cook and stir them until they start turning brown.
  6. Assemble the mini-pizzas: Cut 6 polenta discs using a 3-inch round cookie cutter.
  7. Line a baking tray with aluminum foil and place the polenta discs on it.
  8. Top them with the grated mozzarella, then add the sliced mushroom on three of them and the salami slices on the other three.
  9. Divide the cooked bell pepper and crispy bacon between the polenta discs, top them with mozzarella, and garnish with basil leaves.
  10. Bake for 10 minutes at 360⁰F/180⁰C. Optionally, serve them sprinkled with some chili flakes.

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