Mediterranean Polenta Pizza Food

SIMPLE POLENTA PIZZA

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.

POLENTA PIZZA BITES

Steps:

• Preheat the broiler to high. Brush the polenta with the olive oil on both sides and place the disks on a broiler pan covered with foil. Broil until the tops begin to turn golden, about 1 minute (watch closely as broiler heat varies).
• Flip the polenta disks over and spread about 1 tablespoon of the marinara sauce on each one, then top with cheese and other toppings (if using). Broil until the cheese is golden and bubbly, about 1 more minute. Let cool a few minutes and serve.

MEDITERRANEAN POLENTA PIZZA

Steps:

• Preheat oven to 350 degrees.
• Slice the polenta into ¼" rounds. If using homemade polenta from a square or rectangular dish, cut into triangle shapes. Place them on a non-stick baking sheet and bake for 10-12 minutes until warmed through.
• In a large saucepan sauté the mushrooms, peppers, onions, and shallots until the mushrooms release their juices. Stir frequently to keep the veggies from sticking and try not to add water unless absolutely necessary as the mushrooms will exude liquid.
• Add the garlic and sauté for 2 minutes.
• Add the basil if using dried (if using fresh it is added later) and thyme and sauté for 2 minutes.
• Add the white wine, the kalamata olives and sun-dried tomatoes and simmer until the liquid is reduced by half.
• If you are using fresh basil add it now and sauté for another 2 minutes.
• Add pepper to taste.
• Put the polenta slices on plates, top each slice with several pieces of spinach and spoon 1-2 tablespoons of the mushroom/olive sauce on each slice.

MEDITERRANEAN POLENTA CUPS

Steps:

• In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Remove from the heat; stir in thyme and pepper. , Spoon heaping tablespoonfuls into miniature muffin cups coated with cooking spray. Using the back of a spoon, make an indentation in the center of each. Cover and chill until set. Meanwhile, in a small bowl, combine the tomatoes, feta cheese, basil and garlic. , Unmold polenta cups and place on an ungreased baking sheet. Top each with 1 heaping tablespoon of tomato mixture. Broil 4 in. from the heat for 5-7 minutes or until heated through.

MEDITERRANEAN PITA PIZZAS

Steps:

• 1. Preheat a grill on medium-low heat. Using a fork, mix together the feta, 1/3 cup warm water, 1/4 teaspoon of the Italian seasoning, the lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small mixing bowl until the mixture comes together and the feta is in small chunks. Set aside.
• 2. Heat the oil in a large nonstick skillet over medium-high heat. Add the sirloin, the remaining 1/4 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the meat is no longer pink and begins to brown, 2 to 3 minutes. Drain any liquid off and set aside.
• 3. Spread the feta mixture on the pitas and top with the cooked meat. Place a large piece of nonstick foil directly onto the preheated grill. Place the pitas on the foil, cover and grill until the bottoms begin to char and the cheese melts, about 3 minutes. Remove from the heat and sprinkle with the sliced mint, olives, tomatoes and onions. Serve warm.

ITALIAN POLENTA PIZZA WITH CARAMELIZED ONIONS AND KALAMATA OLIVES (GLUTEN FREE)

Steps:

• Preheat oven to 400 degrees F.
• Bring milk, water, ¼ cup olive oil and 1 teaspoon salt to a boil.
• Stir polenta in slowly to avoid lumps. Turn heat down to low. Stir until polenta is thick (about 5 minutes for instant polenta). Remove from heat.
• Oil a cookie sheet or pizza pan. Add polenta and press down to desired pizza thickness (I like a fairly thin crust).
• Bake in oven for about 35 minutes.
• While crust is baking, saute onions and mushrooms in ¼ cup olive oil for about 3 minutes. Add wine, ¼ teaspoon salt and thyme. Saute until liquid has dissipated (about 3-5 more minutes). Remove from heat.
• Remove crust from oven. Top with tomato sauce, onion/mushroom mixture, cheese and olives.
• Bake for another 15 minutes.

POLENTA WITH ROASTED MEDITERRANEAN VEGETABLES

Steps:

• Preheat broiler on low setting & position rack 4 inches from heat source. Line a baking sheet with foil. Spray generously with non-stick spray.
• Slice eggplant, zucchini and mushrooms into 1/4 inch slices.Cut red pepper into chunks.Brush vegetables with oil.
• Arrange in single layer onto pan and broil. Brush occasionally with oil. Turn as needed. When tender and slightly browned, remove from oven. (May cover and refrigerate if preparing ahead of time.).
• Make the Polenta:.
• Preheat oven to 350ºF. Spray an ovenproof 12-inch shallow baking dish generously with non-stick spray.
• In a medium saucepan, bring water to a boil. Reduce heat and slowly whisk in polenta. Continue to stir and cook for about 5 minutes.
• When polenta comes away from side of pan, stir in margarine and season with pepper. Remove from heat.
• Spread polenta on the bottom and up the sides of prepared baking dish. Brush with 1 teaspoon olive oil and bake for 10 minutes. Remove from oven and keep warm.
• Press spinach between paper towels to remove any remaining liquid. Spread in an even layer over polenta.Slice fresh tomatoes & arrange over spinach.Chop sundried tomatoes and olives & scatter over tomatoes.
• Top with remaining roasted vegetables. Sprinkle with oregano and cracked black pepper.
• Return to oven for another 10 minutes.When warmed through, remove and serve.

POLENTA MINI PIZZAS

Steps:

• Preheat broiler.
• Heat olive oil on griddle or in frying pan on medium/medium high.
• Slice polenta into six 1/2 inch rounds.
• Fry polenta according to package directions. If there are no directions for frying, fry 5 minutes per side.
• Remove from griddle/pan, and place on a baking sheet. Prepare each slice like you would a pizza, layering 1 tablespoon pasta sauce, a basil leaf, 1 tablespoon ricotta, then 1 teaspoon parmesan. Broil 2-4 minutes until lightly browned.
• Note: Be careful when removing from the oven, especially if you're using a flat baking sheet. The polenta likes to slide around! Serve.

POLENTA PIZZAS WITH ROASTED TOMATOES AND OLIVES

Steps:

• Line 15x10-inch rimmed baking sheet with foil. Combine 4 cups water and 1 teaspoon salt in heavy large saucepan. Bring to boil. Gradually add polenta, whisking until smooth. Reduce heat to medium-low; cook until polenta thickens and pulls away from sides of pan, whisking frequently, about 30 minutes for polenta and 15 minutes for yellow cornmeal. Whisk in butter and 1 teaspoon oregano. Pour out polenta onto prepared baking sheet; spread evenly to edges of sheet. Chill until firm, at least 2 hours or overnight.
• Preheat oven to 300°F. Line another large baking sheet with parchment paper. Arrange tomato slices in single layer on prepared sheet. Sprinkle tomatoes with 1/2 teaspoon sugar, then some salt. Drizzle with 2 tablespoons oil. Roast until tomatoes are tender but sides are firm and slices still hold together, about 2 hours. Cool. (Polenta and tomatoes can be made 1 day ahead. Cover separately and chill.)
• Preheat oven to 450°F. Line another large baking sheet with parchment paper. Using 1 3/4- to 2-inch-diameter cookie cutter, cut out 24 rounds from polenta. Place rounds in single layer on prepared sheet. Top each round with 1 tomato slice. Sprinkle with remaining 1 teaspoon oregano. Top each with 2 or 3 olive halves. Drizzle with remaining 2 tablespoons oil, then sprinkle with Parmesan.
• Bake polenta pizzas until heated through and cheese melts, about 10 minutes. Serve warm.

PEPPERONI POLENTA PIZZA

Steps:

• Preheat oven to 450°F. For crust, bring 2 1/4 cups water to a boil. Whisk in polenta and salt. Reduce heat and whisk 3 to 5 minutes or until thick. Pour into a 9" pie plate or cake tin, cover with plastic wrap and put in fridge to chill to room temperature. Meanwhile, sauté onion and pepper with oil in a nonstick skillet until onion is soft, about 2 minutes. Pour marinara sauce over crust. Add onion, pepper, pepperoni, tomato, and oregano; salt and pepper to taste. Bake 8 to 10 minutes. Sprinkle cheese on top and cook 2 more minutes or until cheese melts. Cut into 6 slices; serve immediately.