Next I pulled out my cast-iron pans and oiled them with olive oil, then spread the polenta in the pans about 1/4 inch thick.
I love my cast-iron pans!!
For my toppings, I added a small amount of spicy tomato sauce, sundried tomatoes, mozarella cheese, and basil.I placed in the the oven (425 degrees Fahrenheit) for 30 minutes.After taking the pizza out of the oven, I let it cool for about 10 minutes and placed it on a plate to cut and eat.
The crust was crispy, easy to make and held its shape. Matt and I loved this meal!
I will be making this pizza again soon.
Sunday, December 2, 2012
Deep Dish Polenta Pizza
I got this idea from a blog called carrotsncake.com. She got the recipe from Realsimple.com. This is super-easy, healthy, and tastes amazing. The crust is crispy and holds together like crust made from flour.
The recipe on realsimple.com said to make your own polenta, but I had never done that before. I did some research and decided to experiment with my own polenta creation. It actually worked really well!
I added one cup corn meal, one cup veggie broth, three cups water, salt, garlic, onion, red pepper flakes, and olive oil. I cooked the corn meal on low for about 30 minutes, stirring occasionally. When the polenta started to get thicker, I turned the stove up to medium and let it cook for about 10 more minutes until my creation became thick. I tasted it to make sure it was edible, and to my surprise, it was more than edible. I could have eaten the pot of polenta for dinner and been satisfied.