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Polenta Pizzettas with Sun-Dried Tomato & Spinach Salad Recipe

Polenta Pizzettas with Sun-Dried Tomato & Spinach Salad recipe


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.


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


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

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