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Polenta Pizzas With Roasted Tomatoes And Kalamata Olives Recipe

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).

Prep Time 60 mins
Cook Time 160 mins
Calories 260 kcal
Protein 11g
Rating 2.3 (3 Reviews)
Polenta Pizzas With Roasted Tomatoes And Kalamata Olives 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Polenta Pizzas With Roasted Tomatoes And Kalamata Olives

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How to Make 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

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Lunch Sweets & Sides Side Dishes European Italian Mediterranean American Healthy Vegetarian Gluten Free Summer Recipes Game Day Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Appetizers Side Dishes European Potluck Dinner Party Finger Food Holiday Event Kosher Vegetarian Italian Dietary Gluten Free Low Cholesterol Low Calorie Low Carb Free Of Something Low In Something Pasta Rice And Grains To Go Number Of Servings Presentation 4 Hours Or Less