Polenta Pizzas With Roasted Tomatoes and Kalamata O

Name: Polenta Pizzas With Roasted Tomatoes and Kalamata Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 1 teaspoon salt; ½ teaspoon ground pepper (I prefer finely ground white pepper); 1 cup polenta (coarse cornmeal); 2 tablespoons unsalted butter; 2 teaspoons dried oregano; 8 large plum tomatoes, ends trimmed, each tomato cut crosswise into 3 slices; ½ teaspoon sugar; 4 tablespoons extra virgin olive oil; ¾ cup kalamata olive, pitted and cut in half; ½ cup freshly shredded parmesan cheese

Servings: persons

4 cups water
1 teaspoon salt
½ teaspoon ground pepper (I prefer finely ground white pepper)
1 cup polenta (coarse cornmeal)
2 tablespoons unsalted butter
2 teaspoons dried oregano
8 large plum tomatoes, ends trimmed, each tomato cut crosswise into 3 slices
½ teaspoon sugar
4 tablespoons extra virgin olive oil
¾ cup kalamata olive, pitted and cut in half
½ cup freshly shredded parmesan cheese

1
Line rimmed baking sheet (cookie sheet) with foil.
2
Bring 4 cups water and 1 teaspoon salt to a boil in a heavy large saucepan.
3
Slowly add polenta, whisking until smooth.
4
Reduce heat to medium-low; cook about 30 minutes or until polenta thickens and pulls away from sides of pan, whisking frequently to remove any lumps.
5
Stir in butter, pepper, and 1 teaspoon oregano, combine until smooth.
6
Pour cooked polenta onto baking sheet and use spatula or butter knife to spread evenly.
7
It should cover the sheet completely.
8
Refrigerate until firm (at least 2 hours).
9
While the polenta is cooling, preheat oven to 300F Line another large baking sheet with parchment paper.
10
Arrange tomato slices in single layer.
11
Sprinkle tomatoes with 1/2 teaspoon sugar, then some salt.
12
Drizzle with 2 tablespoons olive oil.
13
Roast until tomatoes are tender but the slices still hold together, about 2 hours.
14
Remove from oven and allow to cool.
15
(Polenta and tomatoes can be made 1 day ahead and refrigerated).
16
Preheat oven to 450F.
17
Line large baking sheet with parchment paper.
18
Using 1 3/4- to 2-inch-diameter cookie cutter or juice glass, cut out approximately 24 rounds from polenta.
19
Place rounds in a single layer on baking sheet.
20
Place 1 tomato slice on each round and sprinkle rounds with remaining 1 teaspoon oregano.
21
Top each with 2 or 3 olive halves.
22
Drizzle with remaining 2 tablespoons oil, then sprinkle with Parmesan.
23
Bake polenta pizzas until heated through and cheese melts (approximately 10 minutes).
24
Serve warm.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups water, 1 teaspoon salt, ½ teaspoon ground pepper (I prefer finely ground white pepper), 1 cup polenta (coarse cornmeal), and more.

Yes, Polenta Pizzas With Roasted Tomatoes and Kalamata Olives falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Polenta Pizzas With Roasted Tomatoes and Kalamata Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions