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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Line rimmed baking sheet (cookie sheet) with foil. Bring 4 cups water and 1 teaspoon salt to a boil in a heavy large saucepan. Slowly add polenta, whisking until smooth. Reduce heat to medium-low; cook about 30 minutes or until polenta thickens and pulls away from sides of pan, whisking frequently to remove any lumps. | 2. Stir in butter, pepper, and 1 teaspoon oregano, combine until smooth. | 3. Pour cooked polenta onto baking sheet and use spatula or butter knife to spread evenly. It should cover the sheet completely. Refrigerate until firm (at least 2 hours). | 4. While the polenta is cooling, preheat oven to 300°F Line another large baking sheet with parchment paper. Arrange tomato slices in single layer. Sprinkle tomatoes with 1/2 teaspoon sugar, then some salt. Drizzle with 2 tablespoons olive oil. Roast until tomatoes are tender but the slices still hold together, about 2 hours. Remove from oven and allow to cool. (Polenta and tomatoes can be made 1 day ahead and refrigerated). | 5. Preheat oven to 450°F. | 6. Line large baking sheet with parchment paper. Using 1 3/4- to 2-inch-diameter cookie cutter or juice glass, cut out approximately 24 rounds from polenta. Place rounds in a single layer on baking sheet. Place 1 tomato slice on each round and sprinkle rounds with remaining 1 teaspoon oregano. Top each with 2 or 3 olive halves. Drizzle with remaining 2 tablespoons oil, then sprinkle with Parmesan. | 7. Bake polenta pizzas until heated through and cheese melts (approximately 10 minutes). Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	4	cups		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground ground	0.3104	0.07200000000000001	0.0133	0.0026
polenta	1	cup		-	-	-	-
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
plum tomato	8		trimmed cut	-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
extra virgin olive oil	4	tablespoons		-	-	-	-
kalamata olive	3/4	cup	pitted cut	-	-	-	-
parmesan cheese	1/2	cup	shredded	148.0	16.0	16.0	2.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.