Best Polenta Pizzas With Roasted Tomatoes And Olives Recipes

POLENTA WITH ROASTED TOMATOES

Steps:

• Position a rack in the upper third of the oven and preheat to 450. Toss the tomatoes, olive oil and 1/4 teaspoon salt in a large ovenproof skillet. Roast in the oven until the tomatoes are charred around the edges, about 25 minutes. Reduce the oven temperature to 300 but keep the tomatoes inside.
• Meanwhile, bring 5 cups water to a boil in a saucepan over medium heat. Slowly whisk in the polenta until smooth and creamy. Add 1 teaspoon salt, and pepper to taste. Remove from the heat, cover and keep warm.
• Bring a pot of salted water to a boil. Slice the chard leaves into wide strips and the stems into 1-inch pieces. Boil the stems until almost tender, about 5 minutes, then add the leaves and cook until both are tender, about 3 more minutes. Drain the chard.
• Remove the skillet from the oven and place over medium-high heat. Push the tomatoes to one side, add the butter and swirl until the butter is golden brown. Add the chard and toss to coat. Divide the polenta among 4 bowls. Top with the tomatoes and chard. Season the cheese with salt and sprinkle over the top.

POLENTA PIZZAS WITH ROASTED TOMATOES AND OLIVES

Steps:

• Line 15x10-inch rimmed baking sheet with foil. Combine 4 cups water and 1 teaspoon salt in heavy large saucepan. Bring to boil. Gradually add polenta, whisking until smooth. Reduce heat to medium-low; cook until polenta thickens and pulls away from sides of pan, whisking frequently, about 30 minutes for polenta and 15 minutes for yellow cornmeal. Whisk in butter and 1 teaspoon oregano. Pour out polenta onto prepared baking sheet; spread evenly to edges of sheet. Chill until firm, at least 2 hours or overnight.
• Preheat oven to 300°F. Line another large baking sheet with parchment paper. Arrange tomato slices in single layer on prepared sheet. Sprinkle tomatoes with 1/2 teaspoon sugar, then some salt. Drizzle with 2 tablespoons oil. Roast until tomatoes are tender but sides are firm and slices still hold together, about 2 hours. Cool. (Polenta and tomatoes can be made 1 day ahead. Cover separately and chill.)
• Preheat oven to 450°F. Line another large baking sheet with parchment paper. Using 1 3/4- to 2-inch-diameter cookie cutter, cut out 24 rounds from polenta. Place rounds in single layer on prepared sheet. Top each round with 1 tomato slice. Sprinkle with remaining 1 teaspoon oregano. Top each with 2 or 3 olive halves. Drizzle with remaining 2 tablespoons oil, then sprinkle with Parmesan.
• Bake polenta pizzas until heated through and cheese melts, about 10 minutes. Serve warm.