Hi guys and welcome to the “in the kitchen with leftovers” section of My-personaltrainerTv. Today I would like to offer you a fun recipe that is prepared in the blink of an eye using the leftover polenta from the day before: polenta pizzas, delicious morsels that are excellent for an out of the ordinary appetizer, also suitable for our friends. celiacs because in this reinterpretation of the pizzas we find no trace of gluten !! Today we will prepare the Neapolitan polenta pizza, so with anchovies and capers .. but in short, you can use all the ingredients you want !! Let's go immediately to discover the idea!
Video of the Recipe
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Identity Card of the Recipe
- 75 KCal Calories per serving
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Ingrediants
For the dressing
- 7-8 fillets (about 30 g) of anchovies
- 30 g of capers
- 100 g of mozzarella
- 1 teaspoon of oregano
- 200 g of tomato puree
For the polenta (pizza base)
- 1 liter of water
- 200 g (or 250 g of precooked cornmeal) of yellow cornmeal
- q.s. of salt
Materials Needed
- Pasta cup
- Food cutting board
- Baking paper
- Baking plate
- Sharp knife for cutting cheese
Preparation
To prepare this recipe we used the leftover polenta from the previous day. In any case, it is possible to make these wonderful pizzas from scratch, or by preparing the polenta specifically. The doses for the polenta dish used in this recipe are: 1 liter of water, 1 pinch of salt, 200 g of corn flour.
- With the pasta bowl, make 6 squares (or 6 circles) of polenta, which will act as a base for the pizza. Arrange the squares obtained on a baking sheet lined with greaseproof paper.
- Prepare the cheese: with the special knife, cut 12 slices of mozzarella for pizza.
Personal-cooker's advice
It is advisable to avoid using fior di latte mozzarella because the liquid that escapes during cooking could moisten the pizzas. Alternatively, you can use a stretched curd cheese like Asiago.- On top of each "pizzetta" place a teaspoon of tomato sauce in the center. So stuff with a couple of discs of mozzarella for pizza, an anchovy and some capers.
- Finish with a sprinkling of oregano and brown in a hot oven at 180 ° C for 20 minutes.
- Serve immediately as an appetizer or as an alternative side dish.
Alice's comment - PersonalCooker
I recommend, serve the hot polenta pizzas: in this way, the cheese will still be soft and will embrace the polenta base of the pizza. A real treat !!Nutritional values and Health Comment on the recipe
Polenta pizzas for celiacs are a low-calorie first course. As with all polenta-based first courses, the nutritional translation refers to the finished dish and includes a considerable amount of water (4 times the weight of the flour). The polenta pizzas are a suitable food for celiacs. that not tolerating gluten MUST avoid wheat flours and other cereals that contain it. From a nutritional point of view, the polenta pizzas are sufficiently balanced and a portion can easily reach 200-300g of cooked weight. PLEASE NOTE: the values of saturated, monounsaturated and polyunsaturated fatty acids are not available, but are in any case different from 0 (value shown in the table on the side).
