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The ingredients to make polenta vary
only slightly throughout Northern Italy. In some regions the yellow cornmeal
used is very finely ground, while in other regions it is coarse, and in some
others two kinds of polenta are blended.
Sometimes yellow or white cornmeal mixed with buckwheat is used. The procedures
employed to prepare polenta do not vary much. What varies is the thickness of
the final product, according to how and with what polenta is going to be served.
In order to maximize the taste, a harmonious balance in texture between polenta
and other ingredients is necessary.
It is desirable to use coarsely ground polenta to make a rather thick polenta,
while the finely ground type is more suitable for a thinner polenta. Medium
ground cornmeal is suitable for most preparations. Whatever kind of polenta is
used, be sure that it is dry and without lumps. It should be recently ground; if
stored for a long time, the polenta may taste bitter. |
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Polenta Pizza
Olive oil, for coating baking sheet
2 C. polenta
1 C. cold water
1 C. boiling water
2 eggs
1 C. grated mozzarella cheese
1/3 C. coarsely chopped sun-dried tomatoes
1/4 C. chopped green onion
1 t. olive oil
1/4 C. chopped red bell pepper
1 C. thinly sliced mushrooms
2 C. prepared pizza sauce
1/4 C. chopped parsley
1 tablespoon minced fresh basil
Preheat oven to 450°F. Lightly oil a large baking sheet.
In a large bowl, combine polenta with the cold water, then add the boiling water
in a steady stream, mixing with a whisk. Stir in eggs and mozzarella. Press
mixture evenly onto 14-inch pizza pan. Prebake until lightly browned and crisp
(10 to 15 minutes).
Place sun-dried tomatoes in a heatproof bowl; cover with boiling water and set
aside to plump. In a large skillet over medium-high heat, sauté green onion in
olive oil for 1 minute; add bell pepper and mushrooms. Cover and steam 3
minutes. Drain sun-dried tomatoes, reserving liquid for another purpose.
Spoon pizza sauce over prebaked crust; top with sautéed vegetables. Scatter
plumped sun-dried tomatoes, parsley and basil over surface. Bake until topping
bubbles (12 to 15 minutes).
Makes one 14-inch pizza.
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