I spent the last weekend in the countryside and among all the delicious meals with fresh ingredients right from the garden, I also had some polenta. This is like a national food for Romania but I rarely think about making it. But these mini pizzas with polenta crust really make me think that I will have a lot more of this maize deliciousness this summer. I am even considering adding some mozzarella in the composition just for fun, and playing with the topping to suit my mood 🙂
MINI POLENTA PIZZAS (topped with rainbow chard and caramelized onion)
Serves 4- approximately 12 mini pizzas
Ingredients
- 1 cup polenta
- 3.5 cups vegetable broth
- 1 large yellow onion
- 1 large bunch of rainbow chard
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon sea salt and more to taste
- 5 tablespoons of chopped pine nuts
- 4 tablespoons of olive oil
- 4 medium cloves crushed garlic
- 6 tablespoons pesto (recipe here)
- crushed red pepper flakes
More photos and the rest of the recipe on A House in the Hills
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