Updated: Jan 8, 2022
I made polenta one night (alla shrimp and grits), actually this was my first time ever making it, so obviously I over shot it and made like 10lbs worth, with no idea what I was supposed to do with it all. I did my googles and saw that polenta had a lot of 'leftovers' potential. so I set my sights on some version of a pizza since I already had most of the ingredients lying around to make one. let me break it down for ya real quick.
Firstly, I made a sun-dried tomato pesto sauce instead of using a traditional marinara, cause you know why not do 'the most' sometimes. The pesto is pretty much your run of the mill basil pesto, just add some sun-dried tomatoes and the oil from the jar. Or for all my lazy bones out there just get you some store bought pesto 🤷🏼♀️.
🌀preheat oven to 375 deg.
🌀on a baking sheet covered by a piece of parchment paper, spread the polenta out in your preferred pizza shape. bake for 30 minutes or until the polenta has crisped up.
🌀in the meantime, in a sauce pan on medium high heat saute minced garlic (1 clove), a small onion or medium sized shallot finely chopped in some good evoo (1 tbsp) until translucent. take off the heat and fold in two heaping handfuls of spinach until just wilted, then season with s&p to taste.
🌀once your pizza base is done turn your oven down to 300 deg, spread the tomato pesto over the polenta, add the spinach and shallots and top with slices of fresh mozzarella. place pizza in the oven for another 10-15 minutes or until the cheese melts.
🌀garnish with sprouts. cut into slices and enjoy.
tag #fullayum on insta if you make this dish!
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