These are a perfect little party dish! These ‘pizzas’ are bite-sized, cute, and full of wholesome ingredients- and they will make even your most omnivorous friends happy. Note that the polenta needs to cool for a few hours in the fridge before cutting, so make the polenta before putting on your party dress. And if you want to skip the Kale Pesto, a traditional basil pesto or red sauce can be substituted.
Polenta Pizza with Kale Pesto
- 1½ cups vegetable broth
- 1 cup unsweetened non-dairy milk
- 1 cup polenta (course-ground cornmeal)
- ½ teaspoon each black pepper and dried basil
- 1 cup shredded Parmesan or Provolone cheese
- ½ cup toasted walnuts or pecans
- ½ cup sun-dried tomatoes, soaked
- ¼ cup extra virgin olive oil (more to taste)
- 1 clove garlic
- 4 cups chopped, packed kale, de-stemmed and washed
- 2 cups fresh basil, washed
- salt and pepper to taste
- To make the polenta pizza: bring broth and milk to a low boil in a medium saucepan. Add polenta, pepper, and basil. Simmer over very low heat for 5 minutes, stirring constantly. Turn of heat and let stand 10 minutes. Stir in cheese until melted completely.
- Pour polenta into an 8×8 baking dish and spread evenly across pan. Chill for one hour, or until firm.
- Meanwhile, prepare the pesto: blend nuts, tomatoes, olive oil, garlic, and kale in food processor until totally smooth. Add more oil (or water) if needed to achieve a smooth consistency.
- When polenta is firm, slice into squares (or cut using cookie cutters!), and place on serving plate. Spread pesto on top. Toast in oven to warm, or serve at room temperature.
Yield: 16 small servings