Polenta Pizza

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My mom and I were talking about polenta pizza while I was home for Thanksgiving and the idea has been bouncing around in my head ever since.  I made this for us on Monday night for dinner and I was pretty pleased with the results.  It also made a ton of left-over for us, which makes packing lunches or eating dinner after long days this week super easy.  I’d recommend heating the left-overs up in the oven; the polenta will get soggy if microwaved.

Polenta:

A basic polenta recipe is 4 parts liquid to 1 cup polenta. Use this ratio, depending on how much “crust” you want to make.

Ingredients:

Serves 3 pretty hungry people or 6 with moderate appetites

6 cups water, plus a few cups extra

1.5 cups polenta

1 teaspoon salt

1 tablespoon extra virgin olive oil

Directions:

1. Bring water to boil in pot. When a rolling boil is reached, add salt. Next, whisk polenta into boiling water.

2. Simmer until the polenta has thickened and softened, 30-45 minutes. (I just tasted mine until it wasn’t crunchy any more.)  Add olive oil when polenta is done cooking.

3. Spread out cooked polenta into greased vessel of choice. Place in the refrigerator, or freezer if you’re impatient like me, and to cool polenta down and so it will set.

Notes:  This makes a pretty hefty batch of polenta; cut it in half if you’re not ravenous like us!  Don’t over-oil the pans that you spread the polenta onto.  I made that mistake with Steve’s and it turned out a littler mushier than I would have liked.

To make the pizza, heat the oven to 375°F, and put the polenta, without toppings, in the oven for 5 to 7 minutes.  This will allow the polenta to get a little crispy and prevent it from getting soggy when the toppings are added.  Once you add your desired toppings, place the whole thing back in the oven until the cheese gets melty and your ingredients are heated through.

 

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His: Cabot cheddar cheese, salami, collard greens

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Hers/Left-overs: collard greens, capers, Cabot cheddar cheese, nutritional yeast, eggs and salami on half for tomorrow.

Happy mid week; we’re that much closer to Friday!  Enjoy!

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