
Ingredients
FOR THE POLENTA
1 tablespoon olive oil
4 cups water
1 teaspoon salt, plus more for seasoning
1 cup polenta
FOR THE PIZZA
1 tablespoon olive oil
1 1/2 cups cherry tomatoes, halved
1/4 cup fresh basil leaves
Method
For the polenta:
- Bring the water to a boil in a saucepan over medium-high heat.
- Whisk in the salt and polenta.
- Reduce the heat to low and whisk the polenta continuously until slightly thickened and no longer sticking to the bottom of the pan, 2 to 3 minutes.
- Cover and continue cooking, stirring and scraping the sides of the pan every 10 minutes, until the polenta is soft and creamy, 25 to 30 minutes total.
- Brush a rimmed baking sheet with the oil.
- Pour and spread the polenta out onto the prepared baking sheet into small circles about 1 cm thick.
- Cover with plastic wrap and transfer the baking sheet to the refrigerator and chill until firm, at least 1 hour or overnight.
For the pizza bites:
- Arrange a rack in the middle of the oven and heat to 200ο C.
- Remove the baking sheet from the refrigerator.
- Drizzle 1/2 of the oil onto the polenta crust.
- Bake until it begins to crisp around the edges, about 15 minutes.
- Remove from oven and top with Violife Grated Original and cherry tomatoes.
- Drizzle with the remaining 1/2 tablespoon of oil.
- Bake until the cheese is melted and bubbling, 10 minutes.
- Remove from oven, let rest for 5 minutes, and top with fresh basil before cutting and serving.
Original recipe: https://violifefoods.com/recipe/vegan-polenta-pizza-bites-violife-grated-original/