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 the 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!

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 the 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 the 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 the oven and bake for 8 to 10 minutes or until the toppings are heated through. Let stand 1 minute before removing it 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

0 comments

There are no comments yet...

Kick things off by filling out the form below.

Leave a Comment