Polenta Pizza Pie Recipes

POLENTA PIZZA PIE

Steps:

• To prepare the crust, line the sides of two 8-inch round baking pans with strips of parchment paper. Set aside.
• In a large saucepan, combine 8 cups water with the cumin; bring to a boil. Add the polenta in a slow stream, whisking continuously to prevent lumps from forming. Add the flaxseed, turmeric (if using), and salt to taste. Cook over medium-high heat until the mixture starts to bubble. Cover the pan, reduce the heat to medium, and simmer 15 to 20 minutes, or until the polenta has absorbed all the water and reached a spreadable consistency.
• Divide the polenta evenly between the two prepared pans. Keeping the parchment paper in place, spread the polenta in the pans, making the edges a bit higher than the center. Let cool to room temperature, and refrigerate for at least 1 hour. The crust can be prepared a couple of days in advance; if refrigerating for more than an hour, cover in plastic wrap.
• While the crust chills, prepare the sauce: Place the tomatoes, onions, garlic, marjoram, thyme, rosemary, oregano, and black pepper in a large saucepan. Cover and cook over medium-low heat for 30 minutes. Add the tomato paste, vinegar, and salt to taste. Cook, uncovered, until the sauce thickens and the water evaporates, about 20 minutes. Set aside.
• To prepare the topping, cook the mushrooms in a dry skillet over medium heat, stirring occasionally, until mushrooms are soft and the liquid they release is almost completely evaporated, 5 to 7 minutes. Add the zucchini and cook for 5 minutes. Remove from the heat and set aside.
• Remove the polenta crusts from the refrigerator, and let them stand for 20 minutes to bring them to room temperature. Preheat the oven to 350°F.
• In a saucepan, cook the bell peppers over medium heat until softened and the liquid they release has evaporated, about 10 minutes. Add the nutritional yeast, and cook for 1 minute. Transfer the mixture to a small plate to cool. Just before use, mix in the chopped basil.
• Spread half the pizza sauce on each crust. Spread the mushrooms and zucchini evenly on top. Sprinkle with the bell pepper and basil mixture. Bake until heated through, about 30 minutes. Slice and serve hot. For extra cheesy flavor, sprinkle nutritional yeast on top.

POLENTA PIZZA BITES

Steps:

• Preheat the broiler to high. Brush the polenta with the olive oil on both sides and place the disks on a broiler pan covered with foil. Broil until the tops begin to turn golden, about 1 minute (watch closely as broiler heat varies).
• Flip the polenta disks over and spread about 1 tablespoon of the marinara sauce on each one, then top with cheese and other toppings (if using). Broil until the cheese is golden and bubbly, about 1 more minute. Let cool a few minutes and serve.

MEXICAN POLENTA PIE

Steps:

• preheat oven to 375°F.
• In a skillet cook onion, sweet pepper,and garlic in 1 tablespoon hot oil until tender.
• Add turkey, chili powder, cumin and cayenne.
• Cook until turkey is no longer pink, stirring to break up meat.
• Add beans, undrained tomatoes and salsa.
• Bring to boiling; reduce heat.
• Simmer gently 15 minutes.
• Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil.
• Cut 1 tube polenta into 1/2-inch cubes; press evenly into prepared baking dish.
• Halve remaining polenta lengthwise and cut into 1/2-inch thick slices; set aside.
• Sprinkle 1 cup of cheese over polenta in dish.
• Top with meat mixture.
• Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato.
• Bake, uncovered, for 35 minutes or until bubbly.
• Sprinkle with cilantro.
• Let stand 15 to 20 minutes before serving.
• Makes 12 servings.

POLENTA PIE

Steps:

• Combine mushrooms and 1/2 cup hot water in a small bowl; set aside.
• Lightly coat bottom and sides of a 10-inch deep-dish pie pan with cooking spray.
• Place broccoli in colander and squeeze out excess water; set aside.
• Heat oven to 400F.
• In a large heavy-bottomed pot, combine remaining 1 1/2 cups hot water, milk and salt; bring to a boil.
• Reduce heat to medium-low and slowly drizzle in cornmeal, whisking constantly.
• Continue to cook, stirring frequently, until polenta is as thick as mashed potatoes, about 6 to 8 minutes.
• Stir in broccoli, mushrooms and their liquid, 3 tablespoons Parmesan and butter.
• Spread polenta mixture evenly in prepared pan.
• Sprinkle on tomato and remaining Parmesan.
• Bake 20 to 25 minutes or until edges begin to brown.
• Cool at least 30 minutes, or serve at room temperature.

POLENTA 'PIZZA' WITH PANCETTA AND SPINACH

Steps:

• Heat oven to 450 degrees; brush a layer of olive oil on a pizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk with 2 1/2 cups water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.
• Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about 1/2 inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).
• Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Meanwhile, put two tablespoons oil in a large skillet over medium heat. Add onion and pancetta and cook, stirring occasionally, until onion is soft and pancetta is nicely browned, about 10 minutes. Use a slotted spoon to take onion and pancetta out of pan; set aside. Add spinach to skillet and sauté until it releases its water and pan becomes dry; sprinkle with salt and lots of pepper.
• Take polenta out of oven, sprinkle with Gorgonzola, then spread onion-pancetta mixture and spinach evenly on top of cheese; drizzle with another tablespoon olive oil. Put pizza back in oven for two minutes, or until cheese begins to melt and pancetta and vegetables are warmed through. Cut into slices and serve hot or at room temperature.