| Recipe Title: Polenta Pizza Contributed by: MaryMcP
Additional Credits for Recipe
Recipe courtesy of:
The Moosewood Cookbook
by Mollie Katzen |
Note from the Diva
One of our all time favorite recipes! Enjoy....
A vegetable and cheese pie with a cornmeal crust |
List of Ingredients
Crust:
(First, butter a 9-inch pie pan)
Preheat oven to 375°
1 1/2 cups yellow corn meal (NOT polenta grits)
1 cup cold water
1 cup boiling water (heated in a medium saucepan)
1/4 tsp salt
1/3 cup grated Parmesan
1. Place the cornmeal in a small bowl. Add cold water and stir until uniformly combined.
2. Stir cornmeal mixture into saucepan of boiling water. Cook, stirring, over low heat until thick (about 5 minutes).
3. Remove from heat and stir in salt and Parmesan. Form a crust in the buttered pan. (Use hands and/or a spatula to pat it into place. Dampening your hands with water helps to keep them from sticking.)
Bake uncovered for 30 minutes at 375°. Remove from oven.
Turn oven down to 350° |
Preparation
Filling:
1 TBS olive oil
1 large clove of garlic, crushed
1/2 cup minced onion
1/2 cup sliced bell pepper
1/2 tsp oregano
1/2 tsp basil
salt, red and black pepper to taste
1/3 lb. mozzarella, sliced
1 medium tomato, sliced
Parmesan, for the top
(optional: a few sliced mushrooms)
Any other stuff you like on a pizza
1) Saute garlic, onion, peppers (and mushrooms) in olive oil for about 5 minutes (until veggies are tender). Remove from heat, add herbs.
2) Spread sauteed mixture into crust. Arrange slices of mozzarella and tomato on top. Sprinkle generously with Parmesan.
Bake 20 minutes at 350°
~ Yum Yum ~ |
Cooking Time & Temperature
| 1 1/4 hours to prepare (including cook time) | Number of Servings: Yeild: 1 9-inch pie Cookbook Category
Pizza, Flatbread
Vegetables
General Cooking/Prep Method
Bake
Extra Features of Recipe
Difficulty Level-Moderate
Vegetarian/Vegan
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Appetizers