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tomato yellow cornmeal water salt Parmesan cheese tomato Feta cheese goat cheese oregano drizzle of virgin olive oil
Viewed: 47 - Published at: 2 years agoIngredients
- Polenta Based Pizza, with fresh Tomato, Feta cheese and Oregano
- 1 cup yellow cornmeal (polenta)
- 3.5 cups of water
- a pinch of unrefined salt
- 2-3 tablespoons freshly grated parmesan cheese
- for the topping:
- 1 medium tomato, cut in small cubes
- 1 cup of feta cheese, crumbled in small pieces
- 2 ounces of goat cheese
- a pinch of oregano
- drizzle of virgin olive oil
Method
- Place rack in the lower third of the oven. Preheat the oven to 400 degrees F.
- In a medium, heavy saucepan, bring the water to a boil. Add the salt, then gradually in a stream, whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens, about 20 min. Remove from heat. Line a cookie sheet with parchment paper and spread the cornmeal in such a way as to resemble a pizza base. Spread the cornmeal using the back of a spoon that you frequently dip in some water, in order to avoid sticking. Make it about 12 inch in diameter and 1/4 inch thin. Sprinkle over the parmesan cheese and allow it to cool, for about 10 min.
- In the meanwhile, wash and chop the tomato into small cubes. With your hand squeeze lightly the tomato chunks in order to remove some of the water (don't over do it). Spread the tomato on top of the pizza, dot the goat cheese, arrange the feta crumbles, sprinkle the oregano and drizzle some olive oil.
- Bake for about 20 min. or until feta cheese and tomato start to pick up a light golden color.... cut into wedges and enjoy with a crisp white wine and a green salad...
- Enjoy...!!
