Polenta Flatbread Bites
Good things come in small packages and this can’t be truer when it comes to these Polenta Flatbread Bites. Pour yourself a glass of Prosecco Superiore and enjoy these delicious bites! Sponsored by Santa Margherita US
- 3 large cloves garlic, peeled
- 2 red bell peppers, roasted, peeled, stemmed and seeded
- 1/4 cup walnuts, toasted
- 2 teaspoons red pepper flakes
- 1 tablespoon balsamic vinegar
- 1/2 cup parsley leaves, picked and cleaned
- 1/2 cup fresh basil leaves, picked
- 1/2 cup olive oil
- 1 lemon, zested and juiced
- 2 tablespoons Parmesan cheese
- Salt and fresh cracked pepper to taste
- In a blender or food processor, blend garlic cloves, bell peppers, walnuts and red pepper flakes until finely chopped.
- Add in balsamic vinegar, parsley and basil, pulsing again until finely chopped.
- Stream in olive oil until mixture is smooth. Season with lemon zest/juice, Parmesan cheese, salt and pepper.
- Pesto will keep in an airtight container in the refrigerator for about 5 days.
- 1 packet active dry yeast
- 5 roasted garlic cloves, smashed fine
- 2 teaspoons minced fresh rosemary
- 1 teaspoon honey
- 3/4 cup finely ground cornmeal, plus more for rolling
- 1 1/4 cups all-purpose flour, plus more for rolling
- 1 teaspoon sea salt
- 3/4 cup warm water
- 1 to 2 tablespoons olive oil, plus more for brushing
- 1/2 pound hot Italian sausage
- 3 cups sliced dark greens (kale, chard, or spinach)
- 1/2 cup chopped white onion
- 1/2 cup chopped bell pepper (green, yellow, or orange)
- 2/3 cup fresh pizza sauce
- 2/3 cup freshly grated Parmesan
- 1/2 cup fresh mozzarella cheese, grated fine
- 1/2 cup freshly grated Parmesan
- Salt and pepper to taste
- Prepare dough by mixing together yeast, roasted garlic, rosemary, honey, cornmeal, flour and salt until incorporated.
- Using a wooden spoon, stir in warm water and olive oil until mixture forms a ball.
- Knead on a floured surface for about 2 to 3 minutes until dough forms.
- Coat a bowl with olive oil, place dough inside and cover with a damp towel or plastic wrap.
- Allow to rise for about an hour until dough has doubled in size.
- Preheat oven to 400 degrees, and lightly brush a muffin tin with olive oil.
- Meanwhile, prepare filling. Heat a large skillet over high heat and cook sausage, onion and bell pepper until caramelized and sausage is cooked through.
- Lastly, toss in greens, cooking until wilted. Season mixture with salt and pepper.
- Sprinkle a work surface with a mixture of cornmeal and Parmesan cheese.
- Roll out dough to 1/8-inch-thick rectangle.
- Slather dough with pizza sauce and top with sausage mixture, a hefty sprinkling of Parmesan and mozzarella cheese.
- Starting at the end closest to you, carefully roll dough into a cylinder and use a sharp serrated knife to cut 1-inch-thick pieces.
- Place each bite in prepared muffin tin, brush with olive oil and sprinkle with more Parmesan cheese.
- Bake until golden and bubbly, 15 to 20 minutes.
- Serve warm alongside Roasted Bell Pepper Herb Pesto for dipping.