I already talked about the blog A House in the Hills on the Quinoa and sweet potato patties post. I just love everything Sarah makes, her recipes are always delicious and special, and the photos are beautiful.
DSC_0051This one is another of her recipes, I hope you like it as much as I did. I followed the original recipe to the letter, but I had to use sunflower seeds because on the very last moment I realized my girls had eaten all the pine nuts. Anyway, do it with pine nuts, the flavors will match much better







Rainbow chard polenta minipizzas
Raciones: 12 minipizzas
  • 1 cup polenta
  • 3.5 cups vegetable broth
  • 1 large yellow onion
  • 1 large bunch of chard
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • ½ teaspoon sea salt and more to taste
  • 5 tablespoons of chopped pine nuts
  • 4 tablespoons of olive oil
  • 4 medium cloves crushed garlic
  • 6 tablespoons pesto (This day I used prepared pesto, soon I'll post a homemade recipe, but you have thousands of recipes in the web, a nice one here, for example)
  1. - Preheat oven to 200 C (375 F).
  2. - In a medium saucepan combine polenta, vegetable broth, 1 tablespoon olive oil, ½ teaspoon salt and the herbs. Cook over medium heat stirring with a whisk all the time since the polenta tends to stick to the bottom. Cook for about 8-10 minutes or until polenta is thick enough. Be careful since polenta splatters!
  3. - Immediately spoon polenta onto 2 baking sheets forming 12cm (2.5 inch) round circles and lightly flattening with spoon. Don't oil the baking sheet so that the polenta gets really crispy, and don't worry if they don't look perfect circles, once baked they look much better.
  4. - Let polenta sit for 20 minutes or place in refrigerator to firm up before baking.
  5. - Bake for 20 minutes.
  6. - Meanwhile, in a skillet heat 3 tablespoons olive oil and the onion. We add two good pinches of salt and sauté over low heat for a looooong time. This is the secret for the best caramelized onion ever (thank you Sara!). It can take up to an hour, so it takes patience, but the result is worth it. (By the way, forget caramelizing onions with sugar and do it this way, you'll love it). Cook stirring every 5-7 minutes. You will know it is ready when you have a delicious soft and golden onion that you want to eat in a spoonful.
  7. - While the onions are caramelizing, prepare the chard. We separate the stems and keep for cooking another day (I like boiled and then sauted with garlic and serrano ham). Wash the leaves, pat dry and chop.
  8. - In a skillet, heat up 1 tablespoon of olive oil over medium heat, sauté the crushed garlic and chard with a pinch of salt for a few minutes, stirring frequently. Sprinkle sea salt.
  9. - When the crusts are golden, we take them out of the oven and assemble the pizzas. Spoon ½ tablespoon pesto onto each pizza crust, top with cooked chard and caramelized onions.
  10. - Cook for an additional 10 minutes, or until crust is crunchy!
  11. - Sprinkle with chopped pine nuts, fresh cracked pepper and finishing salt.
  12. - Serve using a thin spatula to remove pizzas from baking sheet.
56% fat, 36% carbs and 8% proteins.
Información nutricional
Tam. Ración: 2 minipizzas Calorias: 290 Grasas: 17g saturadas: 2g trans: 0g Carbohidratos: 25g Azucar: 1g Sodio: 257mg Fibra: 2g Proteinas: 6g Colesterol: 0


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