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.
Ingredients
Scale
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.)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
