Mini Polenta Pizza Bites
Mini polenta cakes topped with your favorite pizza fixings.
Who doesn’t love a good slice of pizza? It’s pretty much a staple in every household kitchen across the country. Adults love it. Kids love it. Heck, even my dog loves it.
Since most of us lead a busy life, I wanted to create a pizza recipe that came together in under 30 minutes. Pacific‘s new line of Organic Polenta is the perfect vessel for these mini polenta pizza bites. I used their Roasted Garlic and Herb as the base for these savory bites.
Each box is loaded with fresh herbs, salty parmesan cheese, and sweet roasted garlic.
What makes this recipe so easy is that the polenta is prepared and ready to go–no mixing, stirring, or standing over a hot pot required. These fun-sized bites require minimal effort and pack a bold punch of flavor.
This recipe requires three simple steps: 1. Slice and bake the polenta, 2. Top with your favorite pizza fixings, and 3. Eat. In my opinion, the third step is the best.
The polenta bakes up crispy on the outside and creamy on the inside. Each mini bite is oozing with your favorite toppings and a generous sprinkling of gooey cheese.
This recipe is extremely versatile and can be served as an after-school snack for the kiddos, easy weeknight meal, or game-day appetizer.
However you decide to serve these savory bites, they’ll quickly disappear from the tray.
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Mini Polenta Pizza Bites
Mini polenta cakes topped with your favorite pizza fixings.
Ingredients:
- 1 (17-ounce) package Pacific Organic Polenta
- ¼ cup pizza sauce
- ½ cup shredded mozzarella cheese
- 4 ounces favorite pizza toppings (such as sliced mushrooms, pepperoni, sausage, etc.)
- 2 tablespoons chopped basil, optional
Directions:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Remove the polenta from its packaging and pat dry with a paper towel. Using a serrated knife, cut the polenta into ¼-inch thick slices. Line the polenta on the prepared baking sheet. Bake the polenta for 8-10 minutes on each side, or until golden and crispy.
- Remove the pan from the oven and top each slice of polenta with 1 teaspoon of pizza sauce. Sprinkle about 1 tablespoon of mozzarella cheese onto each slice and top with your favorite pizza toppings. I used 4 ounces of sliced baby portobello mushrooms for this recipe, but you can use any topping of your choosing.
- Place the pan back in the oven and bake for an additional 5 minutes, or until the cheese is melted and slightly golden in color.
- Top with chopped basil and serve immediately.
Disclosure: This recipe was developed for the lovely folks at Pacific Foods. All opinions are my own. Thank you for supporting my recipes and site while I work with brands I adore.