Petite Veggie Polenta “Pizzas” {a recipe}

In my quest to live better daily, I am trying to form the habit of putting more care and thought into what I eat.

This recipe was born from that goal.  It’s perfectly timed for zucchini season, and paired with a green salad, these little rounds make a delicious light dinner. WIN.
My husband quite enjoyed them and also, my seven year old son not only thought they looked appealing, but tried one and said, “It’s delicious, mom.” WIN.WIN.

The prep is easy, and total cook time is only about 1/2 hour. WIN. WIN. WIN.

Petite Veggie Polenta “Pizzas”

1-18 ounce tube prepared, ready to serve polenta, sliced into 12 rounds {about 1/2-ish inch each} Original OR Italian herb.

2 teaspoons extra virgin olive oil
1/2 medium zucchini, diced
1 red bell pepper, diced
1/2 medium vidalia onion, diced
2 cloves garlic, minced
1/4 cup grated parmesan cheese

3/4 cup favorite marinara or spaghetti sauce
3/4 cup grated mozzerella

Preheat oven to 350 degrees. Spray a cookie sheet with nonstick spray.  Place sliced polenta rounds onto sheet and bake for 20-25 minutes, turning halfway through, just until edges are lightly browned. {even though the polenta was ready to serve, I did this to give it a bit more firmness}

While the polenta bakes, in a medium saucepan, saute veggies & garlic in olive oil until tender {onions translucent, but so that the zucchini still has it’s shape and a touch of firmness}Remove from heat & stir in parmesan.

Spread each round with red sauce, top with a heaping tablespoon of veggie mixture, and some mozzerella cheese.  Put back into the oven for 8-10 minutes, or until the cheese is  melty.

Print the recipe here

I was VERY pleasantly surprised at how delicious these were.  Not only were they great for dinner, but I can’t help but think that they would make excellent finger foods or appetizers.

Sound appealing or not at all?  Give it to me straight, I can take it.

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