>> Tuesday, September 11, 2012
Before I get to the recipe, I forget if I told you what Stephen got me for our anniversary. Actually, I think I mentioned it on Writing Chapter Three. Or maybe here. Sigh -- I don't remember.
Either way: I am obsessed with our Sodastream Fizz machine.
Most people like it for the at-home soda-making. I just like the water. Lots and lots of sparkling water. I was buying bottles of the stuff almost daily. So, this has helped kick that habit. I wonder how long it will take us to break even.
Feast your eyes on that bubbly goodness!
This incredible -- seriously, it's THAT good -- polenta pizza recipe came about because I have had bad case of bread-fatigue. I don't know how it happened because I usually eat A LOT of bread. But yesterday when Stephen suggested making another huge sandwich, I just couldn't do it.
So, we made this instead.
POLENTA PIZZA WITH ROASTED VEGGIES
What you'll need for the crust . . .
- 4 cups water
- 1/2 cup coarse cornmeal
- 1/2 cup bulghur wheat*
- 1/2 cup grated parmesan cheese
- salt and pepper to taste
Method . . .
- Preheat oven to 400 degrees F. Generously oil a glass 9" x 13" baking sheet. Set aside.
- Boil the water on the stove. Add in the cornmeal and bulghur wheat. Cook for 8 to 10 minutes, stirring almost constantly until most water is absorbed.
- Then take off heat and stir in the Parmesan cheese and add the salt and pepper.
- Let sit for a few minutes to thicken, then pour into your prepared baking dish. Spread evenly.
- Spritz with a little more olive oil and sprinkle with salt and pepper. Bake for 10 minutes.
Notes on making the pizza:
- Keep oven on 400 degrees F. Once you've pre-baked your crust, you can add your toppings as you normally would.
- You can top the pizza with plain sauce and mozzarella cheese.
- We opted for pre-roasted veggies -- purple onion, chocolate peppers, yellow squash, and garlic -- and shredded cheddar cheese. Instead of sauce, we spread some chopped basil.
- Whatever you do, bake for another 20 minutes and crank up to broil for a couple minutes so everything gets browned and bubbly.
- Let cool for a few minutes. Eat right away, though I most enjoyed mine the next morning for breakfast!
Today on Writing Chapter Three, we're sharing some of our favorite links discovered via Pinterest. I spend way too much time on there these days!
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