Thin Crust Polenta Pizza with Caramelized Onions

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I am in love with making polenta pizza. The combination of tomato sauce and polenta is culinary deliciousness. And it’s even better cold or heated up in a skillet the next day. Plus it is a great way to use all of those caramelized onions!

I experimented with double the amount of polenta but we all thought it was too thick. I find this “thin crust” works best.

serves 2 to 3

1/2 cup uncooked polenta
1 1/2 cups water
1 onion
Tomato sauce, homemade or store bought
Nut parmesan

Boil 1 1/2 cups water. Add 1/2 cup polenta and stir until the water is absorbed. Pour it into a round pie pan. Cover and set aside.

Slice the onions into semicircles. Pour a small amount of olive oil in a pan, add the onions and a dash of salt. Cover and cook on a low flame, stirring every so often until the onions are caramelized.

Spread tomato sauce on the polenta pie. Top with nut parmesan and caramelized onions. Bake in a 375 oven for 20 minutes to heat through. Enjoy!

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