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Polenta Pizzette

DSC_0146I whipped up this pizzette recipe in my head, and then in my kitchen, and it is a winner winner pizzette dinner. Although I finally mastered making polenta on the stovetop, I still like the prepared polenta that comes in a tube. Call me lazy, but it’s one less pot to scrape clean after a night of cooking. I had my tube of polenta on hand, some pizza sauce, soy mozzarella, and some sliced portabella mushrooms so I whipped up little baby polenta pizzas, or pizzettes!

DSC_0149First I preheated the oven to 350 degrees. I sliced the polenta about1/3” rounds and placed them on a greased pan. Next I put on about a tablespoon of pizza sauce on each round, and a slice of soy mozzarella. Then I popped these pizzettes in the oven.

Meanwhile, I sautéed my sliced mushrooms til they were nice and soft, about 10 minutes. Once they were done, I brought my pizzettes out of the oven and topped them with the sautéed  mushrooms, and kept cooking them for another 20 minutes (30 minute total cook time). 

DSC_0150They came out perfectly, with the cheese starting to toast and turn golden colored. The polenta acts as a “crust” but is still soft, unlike pizza crust, and more like solid mashed potatoes. You’ll just have to try it for yourself to taste!