This is another great way to use up leftover polenta, but these polenta pizzas are well worth making a fresh batch of polenta wedges if you don't have any on hand. I've made a couple of different variations here, but there are countless more to be tried. Use the polenta as a new base for your old favorite toppings or let it be your inspiration for trying new combinations!
-polenta wedges, cakes or triangles of any shape or size
-cherry tomatoes, thinly sliced
-red onion, thinly sliced
-basil and/or oregano
->Slice your polenta cake into 1/2-inch thick slices if it is any thicker than that to begin with. Coat a pan with olive oil and heat over medium heat. When oil is hot, but not smoking, add polenta slices, browning on either side until crispy and golden. Remove from oil. Top them with your favorite pizza toppings. I had two variations:
One: topped with sauce and mozzarella
Two: topped with garlic, olive oil, and goat cheese
Both were then topped with cherry tomatoes, red onions, a little parmesan, and some dried basil and/or oregano. Pop them in the toaster oven (or regular oven) at about 425 until cheese is melted and golden. Enjoy!
~*TIP: Keep some garlic olive oil on hand by crushing a whole head of peeled garlic cloves and submerging them in 1-2 cups olive oil. Keep in an air-tight jar in the fridge. Use it anytime after it infuses for a few days. It will last *indefinitely* (at least so far), so you can just pull it out whenever you need it. Great to brush on pizza, use in salad dressing, etc. Also makes a great aphid killer mixed with a few drops of dish soap and warm water!*~