Polenta Pie

Page 165

Cuisine: North American | Course Type: Main Courses

(2 reviews)

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Recipe Review

This very tender crusted pizza is a lovely alternative pizza for anyone with a sore jaw. I did not have a 10” pie pan and taking crogers13’s advice about the pitfall of getting thick crust in the dish edges; I used my big pizza pan and spread the polenta flat. It turned out great. If you use dried basil, I would cut it back. I added some rosemary from the garden along with fresh oregano and it was overwhelmed by the basil. The mix of vegetables is perfect. This is a time intensive recipe, you may want to cook and cool the polenta in advance.

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