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Polenta Pizzettas with Sun-Dried Tomato & Spinach Salad Recipe

Polenta Pizzettas with Sun-Dried Tomato & Spinach Salad recipe

Stashcook

This recipe makes little polenta pizzas topped with sun-dried tomatoes and mozzarella. They come with a fresh spinach salad. It's a yummy meal that's easy to make. You bake the polenta and put cheese and tomatoes on top. Then mix the salad with dressing.

Ingredients

1 x 18 oz tube pre-cooked polenta
1/2 cup sun-dried tomatoes, chopped
1 cup shredded mozzarella cheese
1 x 5 oz package baby spinach
60 ml balsamic vinaigrette
1/4 cup pine nuts
1/2 cup cherry tomatoes, halved
1 x 8 oz can tomato sauce
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1 tablespoon olive oil
Salt and pepper to taste

Method

1
Preheat oven to 450°F (230°C). Lightly oil a baking sheet.
2
Slice the polenta into 1/2-inch thick rounds and arrange on the baking sheet.
3
In a small bowl, mix the tomato sauce, garlic powder, dried basil, salt, and pepper.
4
Spoon the sauce mixture over the polenta rounds.
5
Top each round with sun-dried tomatoes and shredded mozzarella cheese.
6
Bake in the preheated oven for about 15 minutes, or until the cheese is bubbly and slightly golden.
7
While the polenta is baking, toast the pine nuts in a dry skillet over medium heat until golden, about 3 minutes, and set aside.
8
In a large bowl, toss the baby spinach, cherry tomatoes, and balsamic vinaigrette together.
9
Sprinkle the toasted pine nuts over the salad.
10
Serve the polenta pizzettas hot with the spinach salad on the side.
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