Mini Polenta Pizzas

Mini Polenta Pizzas

Feat. Bob’s Red Mill

Ingredients:

• 1½  cups stock of choice

• ½ cup Bob’s Red Mill Polenta

• ¼ cup mozzarella cheese

• ¼ cup tomato sauce of choice

• Non-stick cooking spray or oil of choice

• Fresh basil (optional)

• Seasonings of choice

Cook the polenta as instructed on the Bob’s Red Mill Polenta packaging. While warm, pour the polenta into a baking dish and allow it to evenly flatten out. Let this cool until firm in the fridge for 45 minutes. 

Preheat the oven to 400 F. Using a cookie cutter or even the top of a mason jar, shape the polenta into disks. Amply grease the disks and a sheet tray lined with aluminum foil. Polenta is naturally very starchy, and we want these to crisp up without sticking to the tray.

Bake for ten minutes, flip, and bake for an additional five minutes. Top with sauce, cheese, and whichever additional toppings you'd like, and bake one last time for five additional minutes until the cheese is melted. 

Let sit for five minutes before serving to allow the pizzas to get extra crispy. Enjoy!