akh

polenta pizza

In dinner on September 17, 2011 at 3:40 pm

this recipe is not only a great way to give a little variation to a classic (and one that i turn to fairly often…) it’s also a great alternative for someone who is gluten-free to still get a pizza experience.

first, make polenta with 1/2 cup milk, 2 1/2 cups water (i also added tablespoon of butter because the recipe calls for whole milk and i only had skim) and one cup of cornmeal.

spoon it into a oiled cookie sheet

and smooth with a spatula.

sprinkle with salt and pepper and let cool, then refrigerate for at least an hour, up to overnight.

when you’re ready for dinner, you bake it for 20 minutes, then layer on the bacon, onions, cheese and greens (see notes below).

then back in the oven for a couple minutes to get everything warm and the cheese gooey.

couple notes… i would have liked my polenta layer a little thicker. the first slice i tried to take out ended up as a pile.

so next time i will probably double that piece of the recipe. although i do have to say, overnight, the polenta “set” more, so the leftovers were even more pizza-y. (and he didn’t care about the pile anyway… he was too busy raving about the taste.)

instead of plain spinach that is called for, i used “greens for sauteing” from olivia’s organics. (this is my favorite brand of pre-packaged greens.) it’s a mix of baby collards, kale, spinach, chards, which make for more complex flavor than plain spinach.

we (i should say, HE) doubled the amount of bacon, and i used goat cheese crumbles instead of gorgonzola, which isn’t my favorite.

overall, i’ll definitely use this technique again with a few adjustments.

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