Polenta Pizzas With Roasted Tomatoes And Kalamata Olives Rezept

Elevate your appetizer game with these unique gluten-free polenta pizzas! Inspired by a Bon Appétit classic (October 2000), this recipe features intensely flavorful roasted tomatoes and briny Kalamata olives atop crispy polenta rounds. The secret? Roasting the tomatoes with a touch of sugar unlocks their sweetness, creating a perfect balance of savory and sweet. Perfect as a sophisticated appetizer, a light lunch, or a unique side dish. Kosher (Dairy).

Vorbereitung 60 Min.
Kochzeit 160 Min.
Kalorien 260 kcal
Eiweiß 11g
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Polenta Pizzas With Roasted Tomatoes And Kalamata Olives 49

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Zutaten für Polenta Pizzas With Roasted Tomatoes And Kalamata Olives

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Zubereitung von Polenta Pizzas With Roasted Tomatoes And Kalamata Olives

  1. Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper.
  2. Arrange tomato slices in a single layer on the prepared baking sheet. Sprinkle with 1/2 teaspoon sugar and a pinch of salt.
  3. Drizzle with 2 tablespoons olive oil. Roast for 2 hours, or until tomatoes are tender but hold their shape.
  4. Remove from oven and let cool completely.
  5. While tomatoes roast, bring 4 cups of water and 1 teaspoon of salt to a boil in a heavy large saucepan.
  6. Slowly whisk in 4 cups of polenta until smooth.
  7. Reduce heat to medium-low. Cook for 30 minutes, or until polenta thickens and pulls away from the sides of the pan, whisking frequently to prevent lumps.
  8. Stir in 4 tablespoons butter, 1/4 teaspoon black pepper, and 1 teaspoon dried oregano. Mix until smooth.
  9. Line a rimmed baking sheet with foil. Pour the cooked polenta onto the prepared baking sheet and spread evenly with a spatula or butter knife. Refrigerate until firm (at least 2 hours).
  10. Preheat oven to 450°F (232°C). Line a large baking sheet with parchment paper.
  11. Using a 1 3/4- to 2-inch cookie cutter or juice glass, cut out approximately 24 rounds from the chilled polenta.
  12. Arrange polenta rounds in a single layer on the prepared baking sheet.
  13. Top each round with 1 roasted tomato slice, sprinkle with the remaining 1 teaspoon oregano, and 2-3 Kalamata olive halves.
  14. Drizzle with the remaining 2 tablespoons olive oil and sprinkle generously with grated Parmesan cheese.
  15. Bake for 10-12 minutes, or until heated through and the cheese is melted and bubbly.
  16. Serve warm immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

28 g

Sugar

11g

Fat

27g

Carbs

6g

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Polenta Pizzas With Roasted Tomatoes And Kalamata Olives?

Polenta Pizzas With Roasted Tomatoes And Kalamata Olives dauert insgesamt etwa 220 Minuten – ungefähr 60 Minuten Vorbereitung und 160 Minuten Kochzeit.

Wie viele Kalorien hat Polenta Pizzas With Roasted Tomatoes And Kalamata Olives?

Polenta Pizzas With Roasted Tomatoes And Kalamata Olives hat etwa 260 Kalorien pro Portion, mit ungefähr 11 g Eiweiß, 6 g Kohlenhydraten und 27 g Fett.

Welche Zutaten brauche ich für Polenta Pizzas With Roasted Tomatoes And Kalamata Olives?

Die wichtigsten Zutaten für Polenta Pizzas With Roasted Tomatoes And Kalamata Olives sind Water, Salt, Ground Pepper, Polenta, Unsalted Butter, Dried Oregano. Die vollständige Liste mit Mengenangaben findest du oben.

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