Gluten-Free Polenta Pizzas and Summer Sangria

This is my favorite time to entertain. It’s all about fresh produce, backyard BBQ’s, late nights, refreshing beverages, bon fires and generally everyone is in a good mood – not always due to the cold beverages.

I write about a combination of things, but mostly gluten-free and entertaining. The two together aren’t always in people’s comfort zone so I try and make it as stress-free as possible.

One key to entertaining, always have a gluten-free option, but something the gluten-loving will also enjoy. These little polenta pizzas are naturally gluten-free and they’re my go-to for easy entertaining. They’re so simple, yet so good! Plus, they aren’t greasy and leave you feeling uncomfortable. I guess that depends on how many you eat though. To make it really easy, you can prepare these in your KitchenAid® Countertop Oven.

Now, let’s talk alcohol.

Entertaining 101 – must. have. alcohol. My three favorites on a warm day are 1. wine spritzer 2. margarita or 3. sangria. You really can’t go wrong with any of these options.

Sangria reminds me of my travels in Spain during college. It seemed that every hostel we stayed at would offer red wine sangria. There typically wasn’t fruit in it, at least not what was poured into our little plastic cups, but it was still delicious. It was always the start of a wonderful evening.

If friends are coming over in the evening, I’ll make a big batch of sangria that morning, let it “marinate” and then when happy hour rolls around, we’re all set! Sangria on a warm summer day, you really can’t beat that. To be honest, the fruit soaked in all the goodness is the best part, but be careful, it can get you into trouble.

This particular sangria is made with white wine, refreshing for summer. There’s a nice balance of fruit juice to alcohol and the summer berries really complete the beverage.

One option is blending all the liquids in your KitchenAid® Blender and then adding in the fruit – but don’t blend the last part.

Polenta pizzas or Sangria, you’re sure to have happy guests!

Mini Gluten-Free Polenta Pizza

Makes about 10 little pizzas

INGREDIENTS

For the pizzas:
1 tube of cooked polenta
2 tablespoons fine ground cornmeal
4 ounces goat cheese
2 to 3 tablespoons pizza seasoning (mix of dried oregano, basil, fennel seed, thyme, garlic & chili pepper flakes)
2 to 3 plum tomatoes, sliced about 1/2-inch thick
Fresh basil

DIRECTIONS

Preheat oven to 425 degrees F. Spread the cornmeal on the baking sheet

Remove the polenta from the wrapper and slice, about 1/2-inch rounds, discarding the ends. Place the polenta slices, side by side on a baking sheet and bake for about 8 to 10 minutes.

Note: to make bite size, cut out circles of the polenta with a small cookie cutter.

Remove the baking sheet. Spread about 1 teaspoon of goat cheese on each round. Sprinkle a generous amount of pizza seasoning (about 1/4 teaspoon). Top with a tomato slice. Bake for 10 minutes.

Remove the baking sheet from the oven. Top with fresh basil. Serve and enjoy!

Note: These can be made in your KitchenAid® Countertop Oven.

Summer Sangria

INGREDIENTS

1 bottle of white wine, such as a Sauvignon Blanc
1/4 cup brandy
1/4 cup peach nectar
1/4 cup orange juice
3/4 cup fresh peaches, diced
1/2 cup blackberries
1/2 cup blueberries
5 large strawberries, stemmed and sliced
2 tablespoon fine sugar
1 can club soda or sparkling water

DIRECTIONS

Add all the ingredients, except for the club soda to a pitcher and mix together. Seal with a plastic wrap or cap and refrigerate (in your KitchenAid® Refrigerator) for two hours.

After two hours, remove from the fridge and add club soda.

Serve and enjoy!