Savory Polenta Pizzas Topped with Sweet Roasted Tomatoes and Kalamata Olives
Elevate your appetizer game with these Savory Polenta Pizzas, inspired by a classic from Bon Appétit magazine. This unique take on pizza features self-made polenta bases that offer a delightful gluten-free alternative. The magic lies in the slow-roasted plum tomatoes, enhanced with a touch of sugar to bring out their natural sweetness, and the rich, briny flavor of Kalamata olives. Perfect for sharing, these vibrant bites can serve as an eye-catching hors d'oeuvre for any gathering or a compelling side dish beside your favorite mains. Simple to prepare ahead of time, they're sure to impress with their taste and presentation.
6
Servings
200
Calories
11
Ingredients
Ingredients
water
4 cups (boiled)
salt
1 teaspoon (to taste)
ground pepper
1/2 teaspoon (preferably finely ground white pepper)
polenta
1 cup (coarse cornmeal)
unsalted butter
2 tablespoons (softened)
dried oregano
2 teaspoons (divided)
plum tomatoes
8 large (ends trimmed, sliced crosswise into 3 slices)
sugar
1/2 teaspoon (for roasting)
extra virgin olive oil
4 tablespoons (divided)
kalamata olives
3/4 cup (pitted and halved)
parmesan cheese
1/2 cup (freshly shredded)
Instructions
1
Prepare a rimmed baking sheet by lining it with foil. In a heavy saucepan, boil 4 cups of water with 1 teaspoon of salt. Gradually whisk in the polenta, ensuring there are no lumps. Reduce the heat to medium-low and allow the polenta to cook for about 30 minutes, stirring frequently until it has thickened and pulls away from the sides of the pan.
2
Once cooked, stir in the unsalted butter, finely ground white pepper, and 1 teaspoon of dried oregano until the mixture is creamy and smooth.
3
Transfer the polenta to the prepared baking sheet, spreading it evenly with a spatula or butter knife to cover the entire sheet. Refrigerate for a minimum of 2 hours or until the polenta is firm to the touch.
4
While the polenta cools, preheat the oven to 300°F (150°C). Line a second large baking sheet with parchment paper. Arrange the tomato slices in a single layer on the sheet, sprinkling them with 1/2 teaspoon of sugar and a pinch of salt. Drizzle with 2 tablespoons of extra virgin olive oil. Roast the tomatoes for about 2 hours or until they are tender while maintaining their shape, then allow them to cool. (Both the polenta and tomatoes can be prepared up to 1 day in advance and stored in the refrigerator.)
5
When ready to assemble, preheat the oven again to 450°F (232°C). Line a large baking sheet with parchment paper. Use a 1 3/4 to 2-inch cookie cutter or juice glass to cut approximately 24 rounds from the chilled polenta. Arrange these rounds in a single layer on the baking sheet.
6
Place one roasted tomato slice on each polenta round and sprinkle with the remaining 1 teaspoon of oregano. Top with 2 or 3 kalamata olive halves and drizzle with the remaining 2 tablespoons of olive oil. Finally, sprinkle each with freshly shredded parmesan cheese.
7
Bake in the oven for about 10 minutes, or until heated through and the cheese has melted. Serve warm, and enjoy your delightful savory bites!
Nutrition Information
10g
Fat
25g
Carbs
5g
Protein
2.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the primary base of these pizzas?
The base is made from self-made polenta, offering a gluten-free alternative to traditional pizza dough.
Are Savory Polenta Pizzas gluten-free?
Yes, this recipe is naturally gluten-free as it uses cornmeal-based polenta for the crust.
How long does it take to cook the polenta on the stove?
The polenta needs to cook for approximately 30 minutes, stirring frequently until thickened.
How much water is required to prepare the polenta?
The recipe requires 4 cups of water to be boiled for the polenta base.
What type of cornmeal should be used for this recipe?
One cup of coarse polenta cornmeal is required.
How long must the polenta be refrigerated before cutting into rounds?
The polenta should be refrigerated for a minimum of 2 hours or until it is firm to the touch.
Can I prepare the components of this dish in advance?
Yes, both the polenta base and the roasted tomatoes can be prepared up to 1 day in advance and stored in the refrigerator.
What temperature is used for roasting the plum tomatoes?
The tomatoes should be roasted at a low heat of 300°F (150°C).
How long do the plum tomatoes need to roast?
The tomatoes should roast for about 2 hours until they are tender.
Why is sugar added to the tomatoes during the roasting process?
A small amount of sugar is used to enhance the natural sweetness of the plum tomatoes.
What size cookie cutter is recommended for the polenta rounds?
A 1 3/4 to 2-inch cookie cutter or the rim of a juice glass is recommended.
What is the final oven temperature for baking the assembled pizzas?
The assembled pizzas are baked at 450°F (232°C).
How long do the assembled pizzas need to bake?
They should bake for about 10 minutes, or until the cheese has melted and they are heated through.
What kind of olives are featured in this recipe?
Kalamata olives, pitted and halved, are used for their rich and briny flavor.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly.
How many servings does this recipe provide?
This recipe makes 6 servings.
How many calories are in one serving of Savory Polenta Pizzas?
There are 200 calories per serving.
What type of cheese is used as a topping?
The recipe calls for 1/2 cup of freshly shredded parmesan cheese.
What type of pepper is recommended for seasoning the polenta?
Finely ground white pepper is recommended for a smooth flavor and appearance.
Which dried herb is used to season this dish?
Dried oregano is used, with part mixed into the polenta and part sprinkled on top.
How many plum tomatoes are needed for this recipe?
The recipe requires 8 large plum tomatoes, sliced crosswise.
How do you know when the polenta is finished cooking on the stovetop?
It is done when it thickens and begins to pull away from the sides of the saucepan.
What type of oil is used for roasting and drizzling?
Extra virgin olive oil is used throughout the recipe.
Approximately how many polenta rounds will this recipe produce?
The recipe yields approximately 24 individual rounds.
What is the fat content per serving?
Each serving contains 10g of fat.
How much protein is in each serving?
There are 5g of protein per serving.
What is the fiber content of these polenta pizzas?
Each serving provides 2.5g of fiber.
What should the baking sheet be lined with when first spreading the polenta?
The rimmed baking sheet should be lined with foil for the initial polenta set.
What is the recommended preparation for the butter used in the polenta?
The 2 tablespoons of unsalted butter should be softened before being stirred into the polenta.
Should these polenta pizzas be served hot or cold?
These savory bites should be served warm for the best taste and texture.