Easy Polenta Pizza Appetizer Bakes Recipes

EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)

Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.

Provided by Nancy

Categories Side Dish Grain Side Dish Recipes Polenta Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

Easy Oven-Baked Real Polenta (Not Instant) image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
Pour water into the prepared dish; stir in polenta and salt.
Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 32.1 g, Cholesterol 34.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 533.1 mg, Sugar 2.1 g

Ingredients

cooking spray
3 cups water
1 cup polenta
salt to taste
1 cup mashed butternut squash
½ cup sour cream
½ cup grated Cheddar cheese

EASY POLENTA PIZZA APPETIZER BAKES

I decided to pair not my ordinary pizza toppings for this polenta pizza appetizer, something a bit fancier than your average sausage crumbles. I simply enjoy the saltiness of anchovies and cheese when paired with the complexity of olives and rosemary. I hope you enjoy.

Provided by The Foodgitive

Categories European

Time 14m

Yield 4 Appetizer slices, 4 serving(s)

Number Of Ingredients 7

Easy Polenta Pizza Appetizer Bakes image

Steps:

Heat oven to 450 degrees.
Slice 4 slices of Polenta 1/2 inch thick.
Brush both sides with olive oil and place on baking sheet.
Add 1 tbsp pizza sauce to each slice.
Evenly distribute rosemary, over polenta slices.
Evenly distribute anchovies and olives.
Sprinkle top with grated locatelli cheese.
Bake for 12 minutes.
Serve hot.

Nutrition Facts : Calories 50, Fat 4, SaturatedFat 0.6, Cholesterol 3.4, Sodium 298.7, Carbohydrate 2.3, Fiber 0.3, Sugar 1.4, Protein 1.5

Ingredients

4 polenta, slices sliced 1/2 inch thick
2 teaspoons olive oil, for brushing
4 anchovy fillets, in olive oil- roughly chopped
8 oil-cured black olives, roughly sliced
1 sprig rosemary
4 tablespoons pizza sauce
2 teaspoons locatelli cheese

GORGONZOLA POLENTA BITES

I needed a brand-new appetizer for a big party. I covered polenta with Gorgonzola and a tangy sauce. That's how you spread holiday cheer. -Margee Berry, White Salmon, Washington

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 16 appetizers.

Number Of Ingredients 7

Gorgonzola Polenta Bites image

Steps:

In a small saucepan, combine vinegar and marmalade. Bring to a boil; cook 5-7 minutes or until liquid is reduced to 2 tablespoons., Meanwhile, place bread crumbs in a shallow bowl. Press both sides of polenta slices in bread crumbs. In a large skillet, heat oil over medium-high heat. Add polenta in batches; cook 2-4 minutes on each side or until golden brown., Arrange polenta on a serving platter; spoon cheese over top. Sprinkle with currants if desired; drizzle with vinegar mixture. Serve warm or at room temperature.

Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 161mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

1/3 cup balsamic vinegar
1 tablespoon orange marmalade
1/2 cup panko bread crumbs
1 tube (18 ounces) polenta, cut into 16 slices
2 tablespoons olive oil
1/2 cup crumbled Gorgonzola cheese
3 tablespoons dried currants, optional

More about "easy polenta pizza appetizer bakes recipes"

POLENTA PIZZA - BROWN EYED BAKER

Web Sep 11, 2009 Heat oven to 450 degrees F. Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. …
From browneyedbaker.com
Reviews 44
Category Main Course
Cuisine American
Total Time 2 hrs

1. Brush a layer of olive oil on a pizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk, water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.
2. Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about ½ inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).
3. Heat oven to 450 degrees F. Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Meanwhile, put one tablespoon oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they have released all of their moisture, about 5 minutes. Use a slotted spoon to take the mushrooms out of pan; set aside. Add spinach to skillet and sauté until it releases its water and pan becomes dry; sprinkle with salt and pepper.
4. Take polenta out of oven, sprinkle with fontina cheese, then spread spinach evenly on top of cheese and top with mushrooms, bacon and sliced tomato. Put pizza back in oven for two minutes, or until cheese begins to melt and the toppings are warmed through. Cut into slices and serve hot or at room temperature. Top with grated Parmesan cheese and crushed red pepper flakes, if desired.

Easy Polenta Pizza Appetizer Bakes Recipes

EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)

Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.

EASY POLENTA PIZZA APPETIZER BAKES

I decided to pair not my ordinary pizza toppings for this polenta pizza appetizer, something a bit fancier than your average sausage crumbles. I simply enjoy the saltiness of anchovies and cheese when paired with the complexity of olives and rosemary. I hope you enjoy.

GORGONZOLA POLENTA BITES

I needed a brand-new appetizer for a big party. I covered polenta with Gorgonzola and a tangy sauce. That's how you spread holiday cheer. -Margee Berry, White Salmon, Washington

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