food

Polenta Flatbread Bites

Name: Parmesan Crusted Polenta Flatbread “Bites” Stuffed With Roasted Garlic and Italian Sausage *Paired with Prosecco
Yield: 12
Ingredients: 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

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

Roasted Bell Pepper Herb Pesto Parmesan Crusted Polenta Flatbread “Bites” Stuffed With Roasted Garlic and Italian Sausage *Paired with Prosecco

Ingredients

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

Steps

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.