Mini Polenta Pizza Bites

Mini Polenta Pizza Bites

This Italian staple is a fast cook dual purpose wonder food. The first time round it’s creamy and mash like and you can serve it up with a meaty stew.

Make double what you need and leave the remainder of it in the fridge where it hardens,

Then you can make this lovely instant food – slice it up in rounds and fry to a crispy tasty base, side or into sticks as a good olโ€™ chip. It’s ground maize and naturally gluten free with good carotenoid content for bones, teeth and eyes. These are topped with spinach pesto and slow-roasted tomatoes.

Ingredients

  • 250ml (add more if needed) water or stock
  • 250g quick cook polenta
  • Sprig Rosemary
  • 25g butter or coconut oil
  • 60g grated parmesan (optional)

For the toppings

  • 1/4 cup pesto
  • 1/2 cup sundried or slow roasted tomatoes

Pour the liquid into a large, heavy-based pan along with a pinch of sea salt and a rosemary sprig and bring to boil.

Then add the polenta in thin streams, whisking continuously. Stir for 2 or 3 minutes until it thickens.

Stir in the butter and cheese, if using. Serve warm as a delicious side like this.

Then create the pizza bites with the leftovers by placing in a cylindrical pot in the fridge overnight.

When hardened, slice or cut out ยฝ โ€œ rounds and fry in a little oil in a pan. A few minutes on each side until brown and crispy.

Add pesto and tomatoes or other toppings you fancy like cheese, ham etc. And crunch away.

Sign up HERE to get the latest recipes and news hot out of the oven

Sign up now

* indicates required

Leave a Comment

Your email address will not be published. Required fields are marked *

*