Random header image... Refresh for more!

a little something for everyone

What are you looking for; Gluten free? Easy-breezy? Meatless Monday? Kid friendly? Convenient? Meat-free Friday Lenten meal? Then this recipe is for you! But before we get to it, I want to provide you with a head’s up about tomorrow’s recipe. Just in time for St. Patrick’s Day – the most amazing Irish Soda Bread recipe. It comes directly from the source, a true Irishwoman who also happens to be a great friend of this blog. None other than, Sharon Cereska; loyal follower, mother to long-time students of Les Petites Gourmettes, and one of the two winners of our latest contest. Sharon generously brought me a loaf of the delicious bread as a thank you when she came to my cooking class at Les Gourmettes (the prize of said contest). Marissa and I devoured the entire loaf before Dave even knew it was in the house! Besides the usual flour, and such, you’ll need 1 egg and 1 3/4 cups buttermilk. Get to the store and pick those up so you can make the bread. Trust me, you’ll be thanking me, and especially, Sharon, later!

Before I start the next part, I would like to preface it with the fact that I’m not a prude and I don’t care what you watch or get up to in the comfort of your own home. If you want to use the tickle vibrator, go for it. If you want to watch porn in your spare time, more power to ya. However, I don’t want that kind of stuff in the comments of my family-friendly blog. Now that’s out the way, I have to thank Sharon for is for helping me keep porn off this very website. Long story short, when I first started the blog, spam (which is mostly porn) was not an issue, I was flying under the radar. Not knowing better I basically approved all comments (they were few and far between back then). Early one morning I received a frantic call from Sharon who alerted me to the fact that one of the comments she saw, linked to the most disgusting porn site and I don’t mean tame porn sites like this where you can Watch TubeV Porn in HD, this one was vile and utterly derogatory. I ran to my computer and I was in shock! It was awful, my heart was racing as I immediately deleted it. It seemed like one of those sites that should require a program like this VPN Compass to access it. It definitely should not be on our site.

It was just like that feeling when you’re innocently driving along in your car and barely escape an accident, involving YOU! All the blood races to your head and you just keep replaying it over in you mind. I paced around the house for about an hour in horror and shock. It was nothing like Sabine of Babestation on pheromones that’s for sure! I immediately called my webmaster, Cyndi, and she installed a spam filter. So, I have much to thank Sharon for! The spam continues to flow into this site daily – as you can see from the snapshot of my blog dashboard below. In only 9 months – 5559 spam compared to 1214 real comments! Thankfully that filter keeps you from having those images burn into your eyes and soul, as it did to Sharon’s and mine! 🙂 OK, on to today’s perfect little recipe.

Mini Polenta Pizzas

18-ounce tube cooked polenta *
Olive oil
Salt and freshly ground black pepper
1/4 cup prepared pizza sauce
1/4 cup prepared pesto
1/3 cup toasted slivered almonds
1/3 cup toasted pine nuts
1/2 cup shredded mozzarella
1/2 cup shredded Parmesan
Fresh julienned basil, for garnish

Preheat oven to 350 degrees. Line a large baking sheet with foil; lightly grease foil with olive oil or Pam. Set aside.

Cut the polenta into 3/8-inch-thick slices using a sharp long knife. Place the polenta slices in the prepared sheet and brush each lightly with olive oil, season with salt and pepper. Bake in preheated oven for 8 minutes.

Remove from oven and spread half of the polenta slices with the pizza sauce; spread the remaining slices with the pesto.

Sprinkle the pizza sauce-covered rounds with the almonds and mozzarella cheese. Sprinkle the pesto- covered rounds with pine nuts and Parmesan.

Return to oven and bake 8 to 10 minutes or until the toppings are heated through. Let stand 1 minute before removing from the pan. Garnish each pizza with fresh basil and serve immediately.

Makes 10

* Find at Trader Joe’s on the aisle with the olives and sauces. In fact, you will find great prices on all the ingredients for this recipe at Trader Joe’s.

Print pagePDF pageEmail page
Related Posts with Thumbnails


There are no comments yet...

Kick things off by filling out the form below.

Leave a Comment