Craving a quick, delicious, and Instagram-worthy appetizer that'll make your taste buds dance? Look no further than these Mini Polenta Pizzas with Oven Roasted Tomatoes! Imagine crispy polenta rounds topped with juicy roasted cherry tomatoes and melted mozzarella, creating a gluten-free twist on traditional pizza that's sure to impress both your foodie friends and picky eaters. In just 40 minutes, you'll transform simple ingredients into a gourmet Italian-inspired dish that's as fun to make as it is to devour!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup polenta
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella cheese, shredded
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium saucepan, bring 2 cups of water to a boil. Slowly whisk in the polenta, stirring constantly to prevent lumps from forming.
- Reduce heat to low and continue cooking the polenta, stirring frequently, for about 10 minutes until it becomes thick and pulls away from the sides of the pan.
- Season the polenta with salt, pepper, and half of the Italian seasoning. Pour the polenta into a greased 9x13 inch baking dish, spreading it evenly to create a smooth surface.
- Allow the polenta to cool and set for about 15 minutes at room temperature until it becomes firm.
- Cut the set polenta into 4-inch rounds or squares using a cookie cutter or knife.
- Place the polenta rounds on the prepared baking sheet. Top each round with halved cherry tomatoes, arranging them cut-side up.
- Sprinkle shredded mozzarella cheese over the tomatoes, and dust with the remaining Italian seasoning.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and slightly golden and the tomatoes are roasted.
- Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh basil if desired.
Tips
- Whisk the polenta slowly and constantly to prevent lumps from forming, ensuring a smooth base for your mini pizzas.
- Let the polenta cool and set completely before cutting to maintain clean, crisp edges.
- Use a cookie cutter or sharp knife for uniform polenta rounds that look professional.
- For extra flavor, try adding fresh herbs like basil or oregano before baking.
- Make sure your baking sheet is lined with parchment paper to prevent sticking and ensure easy cleanup.
- If you want a crispier texture, you can broil the pizzas for an additional 1-2 minutes at the end of cooking.
- Experiment with different cheese blends like adding parmesan or goat cheese for unique flavor variations.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 8g
Fat: 6g
Saturated Fat: g
Cholesterol: 20mg
