We are now professional pizza makers around here! I stopped making it for a while because it was such a hassle, but now, with the Jim Lahey no knead technique, we are all in. The recipe is all over the internet so I feel comfortable posting it here. Continue reading “Recipe Redux: Pizza”
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
Tomato sauce, homemade or store bought
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!