Polenta Pizzettas

The polenta pizzettas are a tasty and original appetizer that blends the Italian tradition of polenta with a style of presentation reminiscent of the famous mini pizzas. Here is a basic recipe to make polenta pizzettas:

Ingredients

• 250 g of polenta flour
• 1 liter of water
• Salt to taste
• 200 g of tomato puree
• 150 g of mozzarella
• Dried oregano to taste
• Extra virgin olive oil
• Fresh basil (optional)
• Black olives or capers for garnish (optional)

Preparation

1. Bring the water to a boil in a large pot and add the salt.
2. Slowly pour the polenta flour into the boiling water, stirring continuously to avoid lumps. Cook for the time indicated on the polenta flour package (usually between 30-45 minutes), stirring often.
3. Once the polenta is ready and thick, pour it onto a previously oiled surface or baking tray, spreading it with a spoon to ensure the layer is even and not too thick (about 1 cm high).
4. Allow the polenta to cool until it hardens, then use a glass or a pastry cutter to cut out polenta discs that will serve as the base of your pizzettas.
5. Arrange the polenta discs on a baking tray lined with parchment paper and brush them lightly with extra virgin olive oil.
6. Add a spoonful of tomato puree to each polenta disc and spread it evenly.
7. Cut the mozzarella into cubes and distribute it over the tomato, then season with a pinch of oregano and add, if you like, some black olives or capers.
8. Place in a preheated oven at 200 °C and cook the polenta pizzettas until the mozzarella is melted and slightly golden, about 10-15 minutes.
9. If desired, garnish with fresh basil leaves before serving.

Polenta pizzettas can be served either hot or at room temperature and are great for appetizers or aperitifs. You can vary the ingredients on top of the polenta with whatever you prefer, such as cold cuts, different cheeses, grilled vegetables, etc.