Super Easy Polenta Pizza

Tuesday was a typical day at work full of excel models, fire-drills, and twitter stalking. We all know that twitter stalking is definitely my favorite of the activities, and this time, it produced a great recipe for me to try out for dinner that night. Real Simple magazine happens to be one of the sites that I religiously follow on Twitter, and their Polenta Pizza was a hit! Talk about delicious, nutritious and totally different style of pizza. I got to combine all of my favorite things in one recipe-garlic, mozzarella, mushrooms, onions, and polenta. This couldn’t go wrong, and surprisingly didn’t. The texture of the polenta crust was so not typical, and so satisfying to my mouth. I could have ate the entire recipe, but alas, Jack came home for dinner and wanted to try. Silly Jack getting home from work early.

Anyway, here is the recipe. Easy, Quick, and Delicious should be the tagline.

1 tablespoon olive oil, plus more for the pan
1 cup polenta (not instant)
1/4 cup grated Parmesan (1 ounce)
Kosher salt and black pepper
1/2 head radicchio, shredded
1/2 cup sun-dried tomatoes, thinly sliced
4 ounces mozzarella, cut into 1/2-inch pieces

Heat oven to 400° F. Oil a 9-inch springform pan or pie plate; set aside.
In a medium saucepan, bring 2¼ cups water to a boil. Whisking constantly, slowly add the polenta. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the side of the pan, 4 to 5 minutes. Stir in the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Using a spoon, spread the polenta over the bottom and up the sides of the prepared pan.
In a bowl, combine the radicchio, tomatoes, mozzarella, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Spoon the mixture over the polenta and bake until the polenta is crisp around the edges, 25 to 30 minutes.

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