Saturday, April 2, 2011

Polenta Mini Pizzas

Perhaps if I had eaten these, instead of joining my dad in his post-radiation-treatment Domino's Pizza craving, I wouldn't feel so awful today! What were we thinking?  Domino's = Garbage = YUCK!!
It's all about Dad right now but next time he wants pizza, I am making him these!!

Polenta Mini Pizzas with Mushrooms & Olives
4 -6 mini pizzas

NOTE: Mushrooms & olives just happen to be my favorite pizza toppings, so if yours differ, by all means, use  whatever toppings you enjoy!

1/2 18 oz. tube prepared polenta
10-12 small black olives, sliced
5-6 small white button mushrooms, sliced
1 c shredded low-fat mozzarella cheese (vegans use shredded soy, almond or rice "cheese"-Galaxy brand is great and melts really well)
1 T olive oil
Salt & pepper

"Pizza" sauce
4 oz. tomato sauce
1 t dried oregano
1/2 t dried basil
1/4 t dried rosemary
1/2 t minced garlic
1/8 t salt
1/4 t ground black pepper
(Note: if you're really in a pinch, 4-6 oz. of prepared pasta or pizza sauce will work just as well!)

Prepare the "pizza sauce" by combining all ingredients in a small saucepan and cooking over medium low heat until heated through (about 4-5 minutes).  Remove from heat & set aside.

Cut the polenta into 1/2" thick slices.  Season both sides of each slice very lightly with salt & pepper and set aside.  Heat a large skillet over medium heat and add the olive oil.  When oil is heated through, arrange the polenta slices in the skillet and pan-fry for about 3 minutes on each side, or until slightly golden brown & crispy to the touch.

Remove the polenta from the skillet and place on a paper towel-lined plate to drain the excess oil.  Add about a teaspoon of sauce to each polenta slice, top with a teaspoon or so of shredded cheese, then add the olives & mushrooms.  Return the mini pizzas to the skillet and cover, cooking for another 2-3 minutes, or until the cheese has melted.  Garnish with fresh chopped basil, serve with a nice salad, and enjoy!


Now don't these sound Cynfully Good......

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