Polenta Pizza with Caramelized Onions, Cherry Tomatoes and Feta

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Healthy carbs guys!  Healthy carbs, and it is all in a pizza !!!

This pizza just had to happen. Load it up with whatever your heart desires and you are sorted. Pizzas are one of those things you can go all out with and do loads of crazy, delicious toppings and stuff but I was in the mood for simple, so simple it was :-). For awhile now, I have had this thing for caramelized onions, so I just had to top mine up with them. Then, some cherry tomatoes, I love the baby ones and once the pizza is in the oven, I watch through the glass window of the oven (Yes, I am weird, it is like I am stalking the pizza !  I am a Pizza Stalker !) and eventually those baby tomatoes pop and get all wrinkly.  There is a method in my madness,  with the oven on, I keep warm and I get to make sure nothing burns (because I have a thing with my oven…long story, don’t ask).  Then of course the basil leaves, I mean of course…tomatoes and basil, need I say more, and then of course you have guessed…. feta cheese.  I mean, there has to be cheese on a pizza right? well not really I suppose,  I have had loads of pizzas without cheese, but on this pizza, cheese was just an added bonus.

Okay, so this is not your usual pizza base, but it is a nice light option, if you want to try something a bit different, and it is even gluten free.  What is that saying…don’t knock it, till you’ve tried it ! 🙂

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Polenta Pizza With Caramelized Onions, Cherry Tomatoes and Feta

Preparation time:  3 minutes

Cooking time:  35 minutes

Total time:  38 minutes

Serves 2 or 3

Ingredients:

1 cup uncooked polenta

dash of salt

2 cups water

Topping:

4 medium-sized onions, sliced thinly

125 grams cherry tomatoes (or more if you like)

200 grams feta cheese (or more if you like)

fresh basil leaves

fresh rocket leaves

To caramelize the onions:

a little olive oil

1 – 2 teaspoons brown sugar

1 -2 tablespoons balsamic vinegar

a little water (if needed)

Instructions:

Preheat oven to 180 degrees Celsius/350 degrees Fahrenheit.

In a large pan, with a little olive oil, saute the onions.  Add a teaspoon or two of brown sugar and allow to cook. Stir continuously to prevent burning.  If you feel the onions are sticking a bit, add a little water. I personally like my onions to be nicely browned, and just before the cooking process is done, I add the balsamic vinegar, stir it in, and then take the pan off the oven and set aside.

To cook the Polenta:  Add polenta to the boiled water and reduce the heat down to simmer.  Using a whisk, whisk for about 5 minutes continuously until the polenta starts to thicken.  The polenta will start to pull away from the sides of the pot.

Once the polenta is cooked, spread it into an oven proof dish approximately 18 x 28 centimetres/7 x 11 inches in size.  Flatten as best as possible and place in the oven for 15 minutes. Remove from the oven and place toppings on. Return to the oven for a further 15 minutes or until the topping has cooked.

Add fresh basil and rocket leaves.  Serve either on its own or with a salad.

Enjoy 🙂

 

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89 thoughts on “Polenta Pizza with Caramelized Onions, Cherry Tomatoes and Feta

  1. “I watch through the glass window of the oven (Yes, I am weird, it is like I am stalking the pizza ! I am a Pizza Stalker !) ” – this made me lol!! I really enjoy polenta and this is such an awesome and creative way to use it! Yum, Lynne!

    Liked by 2 people

  2. Oh wow! This looks just utterly delicious and what a clever idea to use a polenta base, and the colors of it are just amazing. And the whole oven thing, I would argue that the oven-television is the best television 😉 Sometimes in winter the only space that isn’t 16 degrees cold in my house is infront of the oven, so I sit there and look at my food and sometimes even read a book to warm up a bit 🙂

    Liked by 1 person

    • Hahahaha I love your oven story. So good to know I am not the only one that loves the warmth of the oven. I often will sit on the floor whilst I have food in the oven cooking and literally have a conversation with the family whilst they are sitting on chairs in the kitchen or diningroom ! And, thanks for the compliment ! I find it is a nice alternative to the usual pizza base. 🙂

      Like

      • Haha. Yeah. I just love to be in my kitchen, it really is the heart of the home and it just make sense to spend as much time in there as possible 🙂
        It’s a great alternative! I can’t eat those regular once because of yeah, its bread. However as much as I love polenta my stomach doesn’t like it either, but I’m thinking that is should work with other grains also?!

        Liked by 1 person

      • Shame Petra, seems like you have an over sensitive tummy ! I battle with bread myself, and when I do have polenta, just have a small helping. I have never tried doing a grain base, but I am going to experiment for sure 🙂

        Like

      • Yeah, its pretty bad sometimes. I do look pregnant often though since I can’t seem to stay away from bread, like nothing beats a freshly baked sourdough :O Haha, the small helping isn’t anything I’ve managed so far so I’m impressed how you can do it 😉
        Let me know if you figure something out, I’m in the process of making an oat based one but can’t seem to get it perfect 🙂

        Liked by 1 person

  3. Pingback: Polenta Pizza with Caramelized onions, Cherry Tomatoes and Feta | Just an Opinion

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