1/1 Photo of Polenta Pizzas With Roasted Tomatoes and Kalamata Olives
2 hrs 40 mins
What's Cooking?'s Note:
Not your usual pizzas, these polenta rounds are based on a recipe from Bon Appétit magazine (October 2000). The brilliance of this recipe lies in the roasting of the tomatoes with a little sugar, which brings out their full flavor. This is a great side dish, or can be served as an appetizer / hors d'oeuvres. Gluten-free. Kosher: Dairy.
My Private Note
Units: US | Metric
- 4 cups water
- 1 teaspoon salt
- 1/2 teaspoon ground pepper (I prefer finely ground white pepper)
- 1 cup polenta (coarse cornmeal)
- 2 tablespoons unsalted butter
- 2 teaspoons dried oregano
- 8 large plum tomatoes, ends trimmed, each tomato cut crosswise into 3 slices
- 1/2 teaspoon sugar
- 4 tablespoons extra virgin olive oil
- 3/4 cup kalamata olive, pitted and cut in half
- 1/2 cup freshly shredded parmesan cheese
- 1Line rimmed baking sheet (cookie sheet) with foil. Bring 4 cups water and 1 teaspoon salt to a boil in a heavy large saucepan. Slowly add polenta, whisking until smooth. Reduce heat to medium-low; cook about 30 minutes or until polenta thickens and pulls away from sides of pan, whisking frequently to remove any lumps.
- 2Stir in butter, pepper, and 1 teaspoon oregano, combine until smooth.
- 3Pour cooked polenta onto baking sheet and use spatula or butter knife to spread evenly. It should cover the sheet completely. Refrigerate until firm (at least 2 hours).
- 4While the polenta is cooling, preheat oven to 300°F Line another large baking sheet with parchment paper. Arrange tomato slices in single layer. Sprinkle tomatoes with 1/2 teaspoon sugar, then some salt. Drizzle with 2 tablespoons olive oil. Roast until tomatoes are tender but the slices still hold together, about 2 hours. Remove from oven and allow to cool. (Polenta and tomatoes can be made 1 day ahead and refrigerated).
- 5Preheat oven to 450°F.
- 6Line large baking sheet with parchment paper. Using 1 3/4- to 2-inch-diameter cookie cutter or juice glass, cut out approximately 24 rounds from polenta. Place rounds in a single layer on baking sheet. Place 1 tomato slice on each round and sprinkle rounds with remaining 1 teaspoon oregano. Top each with 2 or 3 olive halves. Drizzle with remaining 2 tablespoons oil, then sprinkle with Parmesan.
- 7Bake polenta pizzas until heated through and cheese melts (approximately 10 minutes). Serve warm.
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Nutritional Facts for Polenta Pizzas With Roasted Tomatoes and Kalamata Olives
Serving Size: 1 (301 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 260.0
- Calories from Fat 161
- Total Fat 17.9 g
- Saturated Fat 5.5 g
- Cholesterol 17.5 mg
- Sodium 676.7 mg
- Total Carbohydrate 20.9 g
- Dietary Fiber 3.2 g
- Sugars 2.7 g
- Protein 5.8 g