Mini Gluten-Free Polenta Pizza

• 1 polenta tube of cooked
• 2 tablespoons cornmeal fine ground
• 4 ounces goat cheese
• 3 tablespoons pizza seasoning mix of dried oregano, basil, fennel seed, thyme, garlic & chili pepper flakes
• 3 plum tomatoes sliced about 1/2-inch thick
• fresh basil
• 1 bottle white wine such as a Sauvignon Blanc
• 1/4 cup brandy
• 1/4 cup peach nectar
• 1/4 cup orange juice
• 3/4 cup peaches fresh, diced
• 1/2 cup blackberries
• 1/2 cup blueberries
• 5 strawberries large, stemmed and sliced
• 2 tablespoons sugar fine
• 1 can club soda or sparkling water

1. Preheat oven to 425 degrees F. Spread the cornmeal on the baking sheet
2. 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.
3. Note: to make bite size, cut out circles of the polenta with a small cookie cutter.
4. 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.
5. Remove the baking sheet from the oven. Top with fresh basil. Serve and enjoy!
6. 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(R) Refrigerator) for two hours.
7. After two hours, remove from the fridge and add club soda.
8. Serve and enjoy!

polenta, cornmeal fine, goat cheese, pizza seasoning mix of dried oregano, tomatoes, fresh basil, white wine, brandy, orange juice, peaches, blackberries, blueberries, strawberries, sugar, club soda

Taken from www.yummly.com/recipe/Mini-Gluten-Free-Polenta-Pizza-2099132 (may not work)