Polenta Pizza Bites Food
AIR FRYER POLENTA PIZZA BITES
Crispy on the outside, tender on the inside, and gooey melty cheese on top. If Italian herb polenta is not available, sprinkle Italian seasoning over the rounds after brushing with EVOO. I like these as they are but feel free to dip in pizza or marinara sauce for that extra pizza kick. Garnish with parsley if desired.
Provided by Soup Loving Nicole
Categories Polenta
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place polenta rounds on a cutting board and brush both sides with extra-virgin olive oil. Transfer 1/2 of the rounds to the air fryer basket.
- Air-fry for 15 minutes. Using tongs, flip rounds over, and cook for 5 minutes more. Sprinkle 1/2 of the sliced olives over the polenta and top with 1/2 of the mozzarella cheese. Cook until cheese has melted, about 2 more minutes.
- Repeat with remaining half of polenta rounds, olives, and mozzarella cheese.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 12 g, Cholesterol 3 mg, Fat 3.4 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 352.2 mg, Sugar 0.8 g
MINI POLENTA PIZZA BITES
Get little ones to help out making these gluten-free pizza bites. They're ideal for a kid's party where some children may be coeliac, or have a gluten intolerance
Provided by Juliet Sear
Categories Afternoon tea, Lunch, Snack, Supper
Time 1h
Yield MAKES 24
Number Of Ingredients 7
Steps:
- Bring 1½ litres water to the boil and add the stock pots and ½ tsp salt. Pour in the polenta, whisking continuously, bring to the boil and reduce the heat to low, then stir every minute to keep it from sticking, for about 8 mins (or according to pack instructions).
- Meanwhile, oil a non-stick baking tray (ours was 30 x 40cm). Spoon the cooked polenta into the tray and level with a spoon to make a large, flat slab that fills the whole tray (about 1cm thick). You can use wet palms to press it down firmly after a few minutes. Leave to cool and set firm for at least 1 hr.
- Turn out the polenta onto your work surface and cut into strips. Halve the strips on the diagonal to make little wedges and put back on the tray. Heat the oven to 180C/160C fan/gas 4.
- Top each polenta base with 1 tsp pizza sauce, a little vegan cheese and a sprinkle of oregano. Add extra toppings, if you like. Drizzle with olive oil and bake for 20-25 mins. Serve warm or cold.
Nutrition Facts : Calories 53 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.5 milligram of sodium
POLENTA MINI PIZZAS
This is a tasty snack or lunch that I came up with after reading the suggestion on the back of a polenta tube. This is how I made it, but you could also use mozzarella in place of the ricotta, add some pepperoni, etc. These would also make really cute appetizers.
Provided by ChipotleChick
Categories Lunch/Snacks
Time 10m
Yield 6 mini pizzas, 2-3 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 597.6, Fat 17.2, SaturatedFat 5, Cholesterol 19.7, Sodium 371.6, Carbohydrate 96.4, Fiber 9.6, Sugar 5.2, Protein 17.3
MINI POLENTA PIZZAS
With just four ingredients you can be the talk of the party! These tasty bites are special enough for a fancy gathering and no one will know they're healthy! They are shown with Goat Cheese, Pear & Onion Pizza (recipe also on Recipe Finder). Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Cut polenta into 24 slices; place on ungreased baking sheets. Sprinkle with half of the cheese. Top each with a tomato half and 1/2 teaspoon pesto; sprinkle with remaining cheese., Bake at 450° for 7-10 minutes or until cheese is melted.
Nutrition Facts : Calories 57 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 182mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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