Mini Polenta Pizza Bites Recipe

Introduction

These mini polenta pizza bites are a fun and easy twist on classic pizza, perfect for snacks or party appetizers. Made with creamy polenta bases topped with pizza sauce, vegan cheese, and your favorite toppings, they’re sure to please everyone.

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 such as 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 salt. Pour in the instant polenta while whisking continuously. Bring back to the boil, reduce heat to low, and stir every minute to prevent sticking for about 8 minutes or according to package instructions.
2. Step 2: Meanwhile, oil a non-stick baking tray (around 30 x 40cm). Spoon the cooked polenta into the tray and level it with a spoon to form a flat slab about 1cm thick. Use wet palms to press it down firmly after a few minutes. Let it cool and set for at least 1 hour.
3. Step 3: Turn the polenta slab out onto a work surface and cut into strips. Halve each strip diagonally to create little wedges, then place them back on the tray. Preheat the oven to 180°C (160°C fan) or gas mark 4.
4. Step 4: Top each polenta wedge with 1 teaspoon of pizza sauce, a sprinkle of finely chopped vegan cheese, and dried oregano. Add any optional toppings you like. Drizzle with olive oil, then bake for 20–25 minutes until golden and heated through.
5. Step 5: Serve the mini polenta pizza bites warm or cold as a delicious snack or appetizer.

Tips & Variations

• For a richer flavor, try adding fresh herbs like basil or thyme on top before baking.
• Use different vegan cheeses to vary the taste and texture.
• Feel free to customize toppings with whatever vegetables or olives you have on hand.
• If you don’t have a non-stick tray, line your baking tray with parchment paper or lightly oil it to prevent sticking.

Storage

Store leftover polenta pizza bites in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving to bring back their crispiness. They can also be enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the polenta bases ahead of time?

Yes, you can prepare the polenta slab a day in advance and keep it refrigerated until ready to cut and top.

What if I don’t have instant polenta?

You can use regular polenta, but cooking time will be longer. Follow package instructions for best results.

Mini Polenta Pizza Bites Recipe

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★★★★★

4.7 from 50 reviews

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

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Description

Delicious mini polenta pizza bites featuring a creamy polenta base topped with rich pizza sauce, vegan cheese, and a sprinkle of oregano. These bite-sized treats are perfect as snacks or appetizers and can be customized with various toppings like peppers, olives, and mushrooms.

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Ingredients

Scale 1x2x3x

Base

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

Toppings

• 250g pizza sauce
• 200g vegan cheese, finely chopped
• 1 tsp dried oregano
• Optional toppings such as chopped pepper, sweetcorn, olives, or mushrooms

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Instructions

1. Prepare the Polenta: Bring 1½ litres of water to the boil and add the vegetable stock pots and ½ tsp salt. Gradually pour in the instant polenta while whisking continuously. Return to the boil then reduce heat to low. Stir every minute to prevent sticking for about 8 minutes or follow the pack instructions until thickened.
2. Set the Polenta Base: Oil a non-stick baking tray (approximately 30 x 40 cm). Spoon the cooked polenta into the tray and level it with a spoon to create a flat slab roughly 1cm thick. Use wet palms to press it firmly after a few minutes. Allow to cool and set for at least 1 hour until firm.
3. Cut the Polenta: Once set, turn the polenta out onto a work surface and cut into strips. Halve these strips diagonally to make small wedges, then place them back on the greased baking tray.
4. Preheat the Oven: Heat the oven to 180°C (160°C fan) or gas mark 4.
5. Add the Toppings: Top each polenta wedge with 1 tsp of pizza sauce, a sprinkle of finely chopped vegan cheese, and a dash of dried oregano. Add optional toppings like chopped pepper, sweetcorn, olives, or mushrooms as desired. Drizzle a little olive oil over each piece.
6. Bake: Bake in the preheated oven for 20-25 minutes until the vegan cheese is melted and bubbly, and the toppings are heated through.
7. Serve: Serve warm or cold as delightful bite-sized snacks or appetizers.

Notes

• You can customize the toppings based on your preferences, making these bites versatile for any occasion.
• Using instant polenta speeds up preparation, but you can use traditional polenta; just allow additional cooking time.
• If pressed for time, refrigerate the set polenta to firm it quicker.
• These pizza bites are vegan-friendly and perfect for plant-based diets.
• Drizzling olive oil before baking helps keep the bites moist and adds flavor.

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

Keywords: mini polenta pizza bites, vegan appetizers, polenta pizza, vegan pizza bites, party snacks, Italian inspired, bite-sized snacks