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The Forest Feast Gatherings

by Erin Gleeson

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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
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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.


  1. 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.
  2. 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!
  3. 3Bake at 375ºF for 15 minutes, or until hot.
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