Posted in Southern Cooking on January 31, 2012|
I’ve had this recipe a long time. It’s lowfat and came from Redbook magazine. They called it Polenta Pizza. Hah! Polenta is just a foreign word for cornmeal mush. Man, I’ve had fried cornmeal mush throughout my life with just about anything you can imagine and I’m changing the name here.
Cornmeal Mush Pizza
1 c water 1/2 tsp salt 1 c yellow corn meal
8 oz can tomato sauce 2 T tomato paste
1/8 tsp garlic powder 1/2 tsp dried basil
8 oz part-skim mozzarella, grated
1 green pepper, seeded & cut into rings
Preheat oven to 375 degrees. Grease 12″ pizza pan. Boil water; remove from heat and add salt and corn meal. Stir until all the water is absorbed and cornmeal is a thick, moist paste. Using wet fingertips, press corn meal mixture evenly onto prepared pan. Reduce heat to 350 and bake 20 min until dry & slightly crisp on edges. Mix sauce, paste, garlic & basil. Sprinkle half the cheese over corn meal crust; pour sauce over cheese & top with remaining cheese. Arrange pepper on top & bake 15 minutes until cheese melts. Serves 4
Here’s what I changed: I skipped the tomato sauce, paste, garlic powder & dried basil and used a bottled prepared spaghetti sauce. Make life easier and it’s just as good. I didn’t use a green pepper because a single green pepper costs about a dollar at the grocery. I mostly use my peppers from my garden that I froze last summer but that would be yucky on pizza so I used Kalamata olives in oil instead. Instead of using my fingertips, I used my pizza dough roller, dampened with water. Occasionally, you don’t need to use a full cup of cornmeal. The dough here is stiffer than a wheat pizza dough but it’s sticky and it needs to be a little moist to keep from baking into cardboard.
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