Polenta Pizza

>> 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.


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
 *Note: Alternatively, you could use another 1/2 cup cornmeal in place of the bulghur wheat. We just didn't have any in the pantry.

Method . . . 

  1.  Preheat oven to 400 degrees F. Generously oil a glass 9" x 13" baking sheet. Set aside.
  2. 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.
  3. Then take off heat and stir in the Parmesan cheese and add the salt and pepper.
  4. Let sit for a few minutes to thicken, then pour into your prepared baking dish. Spread evenly.
  5. 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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