When I want something that tastes like home then it has to be polenta.
Growing up in Friuli, North Eastern Italy, corn fields were everywhere and polenta was cheaper than bread. That meant that I had polenta with milk and honey for breakfast, chargrilled polenta with fish or meat for dinner and sometimes during winter time I would have "Zuf" a hearty pumpkin-polenta porridge barely known these days, a very filling and nutritious meal for country folks.
Childhood food seems to stay with you for life, it is just impregnated in your genes.
If you put polenta and pizza together then you have a magic combo: a rustic, warming and filling meal suitable if you are intolerant to gluten too. Make your polenta, spread it on your baking tray and put your favorite topping like you would for a normal pizza. Pop it in the oven and then smell and taste the amazing dish you have just created.
I can only say that it disappeared very quickly!
- Prep Time : 45 minutes
- Cook Time : 1h 30 min
- yellow corn meal (polenta flour) - 300 g - 1.7 cups
- water - 1,5 Liters - 50.72 fl oz
- salt - to taste
- fresh mushrooms - 250 g - 3.2 cups
- chopped tomatoes - 1 tin
- garlic clove - 1
- onion - 1 small
- oregano or basil leaves - 2 tsp / 8 leaves
- mozzarella ball - 1 (125 g - a little more than 1 cup)
- olive oil
- rocket leaves - a handful
Prepare the polenta: bring the water to the boil then add slowly the cornmeal stirring all the time. Add salt to taste and cook over a low heat for about 40 minutes (follow packet instructions). Keep stirring from time to time.
Once ready pour your polenta on a baking tray lined with parchment paper; spread it well over the bottom and up the sides of the pan.
Prepare the topping: chop the onion finely and stir fry it in a pan with 2 tbsp of olive oil. Add the tomatoes, chopped basil leaves or oregano. Season with salt.
In another pan stir fry the garlic clove with a tbsp of olive oil then add the sliced mushrooms, a pinch of salt and pepper and cook for 8-10 minutes until soft.
Pour the tomato sauce over the polenta and spread it well, cut the mozzarella into small chunks and put it over the tomato sauce then add the mushrooms.
Drizzle with oil and cook it in the oven at 190C for 25 minutes until the polenta looks crisp around the edges. When it is cooked scatter a few rocket leaves on your pizza.
I am entering this to "Cook, Blog, Share" hosted by Supergolden Bakes.