Monday, August 26, 2013

Meatless Monday: Deep Dish Polenta Pizza

  • 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


1.Heat oven to 425° F. Oil a 9-inch springform pan or pie plate; set aside.
2.In a medium saucepan, bring 2¼ cups water to a boil.
3.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. 
4.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. 
5.In a bowl, combine the radicchio, tomatoes, and mozzarella, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. 
6.Spoon the mixture over the polenta and bake until the polenta is crisp around the edges, 20 to 25 minutes.


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