Polenta pizzette (polenta mini pizzas)

These mini polenta pizzas are a delicious and easy twist on the classic Italian favorite.

Sliced tube polenta serves as the perfect crispy-yet-creamy base, topped with rich tomato sauce, melted mozzarella, and fragrant fresh basil. Simply bake until the cheese is bubbly and golden, and enjoy a naturally gluten-free appetizer or snack bursting with authentic Italian flavors!

I like the simple flavors of tomato and mozzarella but yo can add other toppings such as small pepperoni slices or veggies like sautéed mushrooms.

Ingredients

• 1 tube of polenta

• 1 tablespoon olive oil (for brushing)

• Salt and pepper, to taste

• A small bunch of fresh basil leaves

• 1 cup of cubed or shredded Mozzarella cheese

• ½ cup pizza or pasta sauce

Method

1. Preheat your oven to 400°F and line a baking sheet with

   parchment paper.

2. On a cutting board, use a sharp knife to cut the polenta in 1/3-

   inch rounds.

3. Lay the polenta rounds on the prepared baking sheet, then

   brush each slice lightly with olive oil. Season with salt and

   pepper to taste.

4. Bake the polenta for about 30 minutes, or until the edges are crisp and golden. Keep the oven on after baking.

5. Once the polenta is golden, take the baking sheet out of the

   oven.

6. Spoon a teaspoon of sauce onto each polenta round, then top

   with a teaspoon of mozzarella.

7. Return to the oven and bake for an additional 5 minutes, or

   until the cheese is melted and bubbly, and the polenta is

   golden.

8. Finish with a sprinkle of fresh basil and serve right away.