Mini Polenta Pizza Bites Recipe

Introduction

Mini polenta pizza bites are a fun and versatile snack that’s easy to make and perfect for sharing. These crispy, cheesy wedges combine creamy polenta with classic pizza flavors, creating a delightful treat for any occasion.

Ingredients

• 2 vegetable stock pots or cubes
• 500g instant polenta
• Olive oil, for drizzling, plus extra for the tray
• 250g pizza sauce
• 200g vegan cheese, finely chopped
• 1 tsp dried oregano
• Optional toppings (for example, chopped pepper, sweetcorn, olives, or mushrooms)

Instructions

1. Step 1: Bring 1½ litres of water to a boil and add the vegetable stock pots and ½ teaspoon of salt. Pour in the polenta while whisking continuously. Return to a boil, then reduce heat to low and stir every minute to prevent sticking. Cook for about 8 minutes or according to the package instructions.
2. Step 2: Meanwhile, lightly oil a non-stick baking tray (approximately 30 x 40 cm). Spoon the cooked polenta into the tray and spread it evenly to form a flat slab about 1 cm thick. Use wet palms to press it down firmly after a few minutes. Let it cool and set for at least 1 hour until firm.
3. Step 3: Once set, turn the polenta out onto a work surface and cut into strips. Then cut the strips diagonally into small wedges. Arrange the wedges back on the oiled baking tray.
4. Step 4: Preheat your oven to 180°C (160°C fan)/gas mark 4. Top each polenta wedge with about 1 teaspoon of pizza sauce, a sprinkle of vegan cheese, and a pinch of dried oregano. Add any optional toppings you like. Drizzle lightly with olive oil.
5. Step 5: Bake in the oven for 20-25 minutes until the cheese melts and the edges become crisp. Serve warm or cold as a delicious snack or appetizer.

Tips & Variations

• For extra flavor, add a pinch of chili flakes or garlic powder to the pizza sauce before topping.
• Use gluten-free polenta to make this recipe suitable for gluten-sensitive diets.
• Try different vegan cheeses or even nutritional yeast as a cheesy topping alternative.
• Add fresh herbs like basil or thyme on top after baking for a fresh finish.

Storage

Store any leftover polenta pizza bites in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (160°C fan) for 5-7 minutes to regain crispiness. They can also be enjoyed cold straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cheese instead of vegan cheese?

Yes, you can substitute vegan cheese with regular cheese of your choice if you are not following a vegan diet. Adjust the quantity and baking time as needed based on the cheese’s melting properties.

How do I prevent the polenta from sticking while cooking?

Whisk the polenta continuously as you pour it into the boiling water and stir frequently on low heat to prevent lumps and sticking. Using a non-stick pot helps as well.

Mini Polenta Pizza Bites Recipe

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★★★★★

4.4 from 558 reviews

• Author: Noah
• Total Time: 1 hour 50 minutes
• Yield: Approximately 24 mini pizza bites 1x
• Diet: Vegan

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Description

Mini polenta pizza bites are easy-to-make, delicious vegan snacks perfect for parties or a light meal. Creamy instant polenta is cooked with vegetable stock, cooled and sliced into bite-sized wedges, then topped with savory pizza sauce, vegan cheese, and herbs before baking to golden perfection.

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Ingredients

Scale 1x2x3x

Polenta Base

• 2 vegetable stock pots or cubes
• 500g instant polenta
• 1½ litres water
• ½ tsp salt
• Olive oil, for drizzling and greasing tray

Toppings

• 250g pizza sauce
• 200g vegan cheese, finely chopped
• 1 tsp dried oregano
• Optional toppings (chopped pepper, sweetcorn, olives, mushrooms, etc.)

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Instructions

1. Prepare the polenta base: Bring 1½ litres of water to a boil in a large pot. Add the 2 vegetable stock pots and ½ tsp salt to the boiling water, stirring to dissolve. Gradually pour in the 500g of instant polenta while whisking continuously to avoid lumps.
2. Cook the polenta: Bring the mixture back to a boil, then reduce heat to low. Stir the polenta every minute to prevent sticking and cook for about 8 minutes or according to the polenta package instructions until thick and creamy.
3. Set the polenta slab: Lightly oil a non-stick baking tray (approximately 30 x 40 cm). Spoon the cooked polenta onto the tray and level it with a spoon to form a flat slab around 1cm thick. Use wet hands to press it down firmly after a few minutes. Let it cool and set firm at room temperature or in the fridge for at least 1 hour.
4. Cut the polenta into bites: Once set, turn the polenta slab onto a work surface. Cut into strips and then halve each strip diagonally to form little wedge-shaped bites. Place the wedges back onto the oiled baking tray.
5. Add toppings: Preheat your oven to 180°C (160°C fan)/ gas mark 4. Top each polenta wedge with about 1 tsp of pizza sauce, a sprinkle of the finely chopped vegan cheese, and a pinch of dried oregano. Add any optional toppings like chopped peppers or olives if desired. Drizzle lightly with olive oil.
6. Bake: Bake the polenta pizza bites in the preheated oven for 20-25 minutes until the vegan cheese is melted and the edges start to crisp up.
7. Serve: Serve the bites warm or cold as a tasty snack or appetizer.

Notes

• Instant polenta cooks faster than traditional polenta, making this recipe quick and easy.
• You can prepare the polenta base a day ahead and refrigerate it before slicing and topping.
• Feel free to customize the toppings based on your preferences, including vegan pepperoni, jalapeños, or sun-dried tomatoes.
• If you prefer a more crispy texture, you can broil the bites for a couple of minutes at the end of baking.
• This recipe is naturally gluten-free and vegan-friendly.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Italian-inspired

Keywords: mini pizza bites, polenta pizza, vegan appetizers, party snacks, gluten-free snacks, easy vegan recipes