Tomato + White Bean Garlicky Polenta Pizza

Tomato + White Bean Garlicky Polenta Pizza

Beautiful + tasty as a starter or as part of a buffet



Ingredients


White Bean Spread                             

  • 1 head garlic, top sliced off to expose the cloves

  • 1/2 tsp olive oil

  • 3 cups cooked cannellini or white beans

  • 2 Tbs lemon juice 

  • 1/4 tsp salt

  • 2 tsp fresh thyme leaves (or 3/4 tsp dried thyme)

  • Black pepper to taste  



Roasted Cherry Tomatoes

  • 2 1/2 pints cherry tomatoes

  • 1 Tbs olive oil

  • 5 cloves of garlic, minced

  • 1/3 cup fresh rosemary leaves

  • Salt + pepper



Polenta Crust

  • 1 carton vegetable stock (4 cups)

  • 1 tsp salt

  • 2 cups polenta (corn grits)

  • 2 Tbs nutrional yeast



Instructions


To prepare White Bean Spread

  • Preheat oven to 400º

  • Drizzle the olive oil over the garlic head, wrap in foil and roast for 30-40 min

  • Squeeze the roasted garlic out of the head, into food processor with white beans, lemon juice, salt, thyme, and pepper to taste and pulse till smooth

  • Check the seasoning and adjust seasonings to taste



To prepare Tomatoes

  • Halve the tomatoes and toss them in the mixture of olive oil, minced garlic, salt and pepper and rosemary

  • Roast the tomatoes in the 350º oven at the same time as the polenta crust

  • Bake them for 40-50 min, or until they’re caramelized and crisping at the edges



To prepare Polenta Crust

  • Bring veg stock and salt to a boil in a 10-12” pot or saute pan

  • Add polenta and nutrional yeast and stir for one min - then turn heat down to lowest possible, cover and leave for 40 min

  • Turn off heat and allow to sit for another 10 min

  • Preheat oven to 350º

  • Carefully turn pot upside down onto a cutting board

  • It is quite thick, so slice the polenta horizontally through the center of the circle to end up with two circles

  • Place crusts on parchment-lined baking sheet and bake for 30-40 min, or until edges turn crispy



To compile

  • When all of the components are ready, spread the polenta crust with about 1/2 of the white bean spread and arrange the tomatoes on top 

  • Slide the tart onto a circular plate - nice on a pedestal plate - and garnish with rosemary



Notes

  • Serves 8-10