Mexican Polenta Pizza

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I have to thank Edible Perspective for the inspiration for this one. I got this delightful recipe in my inbox at the perfect time as I had just made my Tortilla-less Poblano Enchiladas and had some leftover enchilada sauce. My only issue is that my little one bedroom SF apartment does not lend itself to grilling… so I had to modify.

Below is a recipe you can use for a delicious gluten and dairy free pizza (or throw some cheese on it if you’d like). I decided to go with a mexican theme because I had the left over sauce, but this would be good with tomato sauce and toppings of choice as well…. 

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Crispy Polenta Stars with Pesto

Polenta Stars

My dear and very classy friend Alli hosts an Oscar party every year. She pulls out all the stops, red carpet included, so amongst our group of friends it is one of the most highly anticipated events of the year! That being said, there is no question that each year, I am thinking far in advance about what I can bring to this star studded affair. Sometimes it is fun to theme your appetizer or drink to the nominees but this is one that you can use year after year. By the way, you can check out Alli’s blog here. Beware, it will change your life!

Crispy Polenta Stars with Pesto
 
Cook time
Total time
 
Serves: 8-10
Ingredients
  • 2½ cups soy milk or water
  • 1 thyme sprig
  • 1 rosemary sprig
  • 1 garlic clove
  • Fine Sea Salt
  • Freshly ground white pepper
  • 1 cup polenta or fine yellow cornmeal
  • Pesto
  • Homemade recipe can be found here
  • Garnish
  • Pine nuts or shaved parmesan
Instructions
  1. Line an 8-inch square cake pan with parchment paper, and cut another piece of parchment to the same size.
  2. Place the milk or water, thyme, rosemary, and garlic in a pot over medium heat. Season with salt and pepper, and simmer for 5 minutes. Strain the milk into a bowl; discard the garlic and herbs. Return the milk to the pot and place it over low heat. Add the polenta in a slow stream while you whisk it in vigorously with the other hand. Cook for 20 minutes, stirring often, until smooth.
  3. Pour the polenta into the prepared cake pan, and spread it out in an even ½-inch-think layer. Cover with the other piece of parchment and refrigerate for about 1 hour. Cut the chilled polenta into 20 rounds with a star shaped cookie cutter.
  4. Meanwhile prepare pesto according to directions.
  5. Heat a small amount of oil in a pan and saute polenta stars until slightly crispy on either side. Top with pesto and garnish of your choice.

Notes: You can always use premade tube version if you don’t have time or don’t want to make your own.