Polenta Crust Pizza Pie Food

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.

POLENTA CRUST PIZZA PIE

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-inch pie plate. Combine the polenta and 1 cup of cold water in a small bowl and stir well. Bring the second cup of water to a boil in a medium pot and transfer the polenta mixture to the boiling water. Reduce the heat to low and cook for about 4 minutes or until thick, stirring regularly. Remove from the heat and stir in the salt and Parmesan cheese. Spread the mixture evenly into the greased pie plate, working the polenta up the sides of the plate. I like to use a rubber spatula which doesn't stick to the polenta. Bake for 30-35 minutes or until slightly crisp at the edges. Remove from the oven and reduce the heat to 325 degrees F. Top the crust evenly with the sauce and the shredded cheese. Add additional pizza toppings if using. Return to the oven and bake for 10 minutes or until the cheese is thoroughly melted. Sprinkle with torn basil, if desired.

POLENTA PIZZA CRUST

Steps:

• In a saucepan over medium-high heat, bring the 3½ cups of water to a boil. Add the salt.
• Slowly add 1⅓ cups Colavita Polenta to the boiling water, and stir. Reduce the heat, and continue stirring for about 5 minutes, until thickened.
• Pour in the 2 tablespoons of Colavita Extra Virgin Olive Oil and stir to incorporate. Add the chopped parsley, oregano and freshly ground black pepper (to taste). Stir to combine.
• Remove from the heat and prepare a baking sheet lined with parchment paper. Using a spatula (a silicone spatula works the best), spread the polenta evenly onto the prepared baking sheet.
• Cover the pan and refrigerate for about an hour to set the polenta. You can also chill it overnight.
• Once chilled, heat the oven to 450 degrees. You will want to toast up the polenta crust before topping it. Bake in the oven for about 25 minutes, or until slightly crispy on top. Remove from the oven, and apply your pizza toppings!

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.

POLENTA CAPRESE PIZZA

Steps:

• Lightly coat a large rimmed baking sheet with 1 tablespoon oil. In a large pot, bring milk, 3 cups water and salt to boil over high heat. Whisk in cornmeal in a gentle stream and reduce heat to medium-low. Simmer, stirring often, until polenta is thick and no longer gritty, about 20 minutes. Working quickly, pour polenta into prepared pan, spreading evenly to the edges. Let stand 10 minutes; cover with plastic wrap and press polenta along sides of pan to form edges of crust. Refrigerate at least 2 hours or overnight.
• Heat oven to 450°. Bake chilled crust until it begins to brown at edges, 45 minutes to an hour. Heat remaining 1 tablespoon oil in a large saucepan. Sauté shallots and garlic over medium-high heat until soft, 3 minutes. Add tomatoes and cook, stirring occasionally, until they begin to soften, 5 minutes. Mash with the back of a spoon and cook until thickened, 3 minutes more. Season with salt and pepper. Spoon sauce onto the crust, top with cheese and bake until cheese is bubbling, 10 to 15 minutes. Top with basil and cut into squares.

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.

CARAMELIZED ONION-POTATO-POLENTA PIZZA

Steps:

• Spray large cookie sheet with cooking spray; sprinkle with 1 tablespoon cornmeal. In 2-quart saucepan, mix 1 cup cornmeal and 3/4 cup water. Stir in 3 1/4 cups boiling water and 1 1/2 teaspoons salt. Cook over medium heat about 4 minutes, stirring constantly, until mixture thickens and boils.
• Reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until very thick. Remove from heat. Stir in olive oil until smooth. Spread hot polenta in 11-inch round on cookie sheet. Cover with plastic wrap; refrigerate at least 1 hour or until very firm.
• Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat. Add onion and sugar; cook 15 to 20 minutes, stirring frequently, until deep golden brown and caramelized. In 7-inch skillet, cook potatoes in hot vegetable oil as directed on package; season with 1/8 teaspoon salt and the pepper.
• Heat oven to 450°F. Bake crust 20 minutes. Spread pizza sauce over crust; spoon caramelized onions evenly over sauce. Top with potatoes and cheese. Bake 8 to 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with oregano.

PEPPERONI POLENTA PIZZA

Steps:

• Preheat oven to 450°F. For crust, bring 2 1/4 cups water to a boil. Whisk in polenta and salt. Reduce heat and whisk 3 to 5 minutes or until thick. Pour into a 9" pie plate or cake tin, cover with plastic wrap and put in fridge to chill to room temperature. Meanwhile, sauté onion and pepper with oil in a nonstick skillet until onion is soft, about 2 minutes. Pour marinara sauce over crust. Add onion, pepper, pepperoni, tomato, and oregano; salt and pepper to taste. Bake 8 to 10 minutes. Sprinkle cheese on top and cook 2 more minutes or until cheese melts. Cut into 6 slices; serve immediately.

WW CORE POLENTA CRUST PIZZA

Steps:

• Preheat the oven to 425.
• spray two 8 or 9-inch round cake pans with nonfat cooking spray
• Line the bottoms of each pan with circles of parchment paper.
• To make polenta, put the water, cornmeal, salt, and seasonings into a large microwavable casserole dish or 1-quart measure.
• Cook at full power for 4 minutes.
• Stir well and cook again at high power for 2 more minutes.
• Stir again and cook at high power for another 2 minutes.
• Remove from the microwave, stir in the olive oil, and beat with a spoon until completely smooth.
• Spread the polenta evenly in the bottom of the two pans.
• Place the pans in the oven and bake for 12 minutes.
• While the crust is cooking, prepare your toppings.
• Sauté the vegetables lightly in a non-stick pan until onion begins to soften.
• After 12 minutes, take the crusts out of the oven and invert them onto a large baking sheet, side by side.
• They should fall right out of the pan with the parchment paper stuck to them. Peel away the parchment.
• Spread each crust with pizza sauce (don't use too much or they will be soggy) and top with veggies and vegan sausage.
• Sprinkle with chopped garlic.
• Return to the oven for about 10 minutes, until toppings look done.
• Lift off the baking sheet carefully using a large spatula and your hand--they are not sturdy like regular pizza, so be careful not to let your toppings slide off.
• Cut into fourths and serve.

CHEF JOEY'S POLENTA CRUST PIZZA

Steps:

• Preheat your oven to 450'F.
• Spray a 12 inch pizza pan with oil.
• Remove the polenta from its package and drain off the water. Cut it up in pieces and put into the food processor.
• Process the polenta. It will be crumbly. Add in the water, arrowroot flour, Italian herbs, garlic powder and 1/4 cup Romano cheese. Process again until a doughy mixture is obtained.
• Using a spatula, scoop the polenta onto the oiled pizza pan. Spray your hands with oil and pat the polenta into the pizza pan making sure you get it evenly as possible.
• Bake it in your preheated oven for 15 minutes.
• While its cooking, cut up your broccoli heads, scallion and pepper.
• When the polenta crust is done remove and top with the spaghetti sauce, tempeh, pepper, broccoli and scallions, cheeses and Italian herbs.
• Put back into the oven for 25 minutes.
• Remove when done, let stand for 5 minutes before serving.
• Bon Appetit!