4th of July
Ingredients (6)
- 2 red onions
- 3 Tablespoons olive oil
- 1/3 cup (35 grams) marinated sun-dried tomatoes
- 2 tubes of pre-cooked polenta
- 1/2 cup (60 grams) chopped walnuts
- Salt
Nutritional Information
- Calories307
- Fat6.91g
- Saturated fat0.82g
- Trans fat
- Carbs55.06g
- Fiber3.42g
- Sugar2.85g
- Protein5.8g
- Cholesterol
- Sodium214.53mg
- Nutritional Analysis per serving (14 servings) Powered by
These polenta pizzas work equally well as a great appetizer or main course and are dead easy to make to boot! You just need some precooked polenta tubes, onions, sun-dried tomatoes, and walnuts (and whatever other toppings you’d like to add to the mix). Simply slice up the polenta tube into rounds, lay them out on a baking pan, pile on the toppings, and bake. The caramelized red onions mixed with the sun-dried tomatoes add a subtle sweet flavor and the walnuts add texture and some bitterness.
Instructions
- 1Thinly slice the onions and cook in a pan with olive oil and a pinch of salt on medium-low. Keep covered and stir occasionally for about 25 minutes, or until very soft and golden. Then chop and stir in marinated sun-dried tomatoes.
- 2Slice tubes of pre-cooked polenta into rounds. Lay polenta out on an oiled baking sheet and top each with 1 teaspoon marinara, 1 tablespoon caramelized onion mixture, and about 1 teaspoon chopped walnuts. Optional: Add cheese!
- 3Bake at 375ºF for 15 minutes, or until hot.
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