Simple Polenta Pesto Pizza

Ingredients

1 1/2 cups cornmeal, coarsely ground

1 teaspoon salt

1 cup fresh basil leaves

4 cloves garlic, crushed

salt and pepper, to taste

For cornmeal crust: Bring water to a boil in a saucepan.

Once it’s boiling slowly add the cornmeal and mix constantly until combined, then lower heat to a simmer and whisk to remove lumps.

Add the teaspoon of salt and mix for 2 minutes, or until thick.

Pour mixture into a well-greased baking pan and set aside to allow the polenta to firm up.

For pesto: Combine basil, olive oil, pine nuts, garlic, lemon juice, salt and pepper in a food processor or blender.

Add a tbsp of water or olive oil as needed to make a smooth but thick sauce.

Spread pesto evenly over polenta crust and top with your favorite seasonal veggies (You can sauté or roast the veggies first).

Bake for approximately 15 minutes at 350°F.

1 servings

Wednesday, May 18, 2011 - 10:41am