Polenta Pizza

Before I get to the recipe, I forget if I told you what Stephen got me for our anniversary. Actually, I think I mentioned it on Writing Chapter Three. Or maybe here. Sigh -- I don't remember.

Either way: I am obsessed with our Sodastream Fizz machine.

Most people like it for the at-home soda-making. I just like the water. Lots and lots of sparkling water. I was buying bottles of the stuff almost daily. So, this has helped kick that habit. I wonder how long it will take us to break even.

Feast your eyes on that bubbly goodness!

This incredible -- seriously, it's THAT good -- polenta pizza recipe came about because I have had bad case of bread-fatigue. I don't know how it happened because I usually eat A LOT of bread. But yesterday when Stephen suggested making another huge sandwich, I just couldn't do it.

So, we made this instead.


POLENTA PIZZA WITH ROASTED VEGGIES

What you'll need for the crust . . .

• 4 cups water 
• 1/2 cup coarse cornmeal 
• 1/2 cup bulghur wheat*
• 1/2 cup grated parmesan cheese
• salt and pepper to taste

 *Note: Alternatively, you could use another 1/2 cup cornmeal in place of the bulghur wheat. We just didn't have any in the pantry.


Method . . . 

1.  Preheat oven to 400 degrees F. Generously oil a glass 9" x 13" baking sheet. Set aside.
2. Boil the water on the stove. Add in the cornmeal and bulghur wheat. Cook for 8 to 10 minutes, stirring almost constantly until most water is absorbed.
3. Then take off heat and stir in the Parmesan cheese and add the salt and pepper.
4. Let sit for a few minutes to thicken, then pour into your prepared baking dish. Spread evenly.
5. Spritz with a little more olive oil and sprinkle with salt and pepper. Bake for 10 minutes.

Notes on making the pizza:

• Keep oven on 400 degrees F. Once you've pre-baked your crust, you can add your toppings as you normally would.
• You can top the pizza with plain sauce and mozzarella cheese. 
• We opted for pre-roasted veggies -- purple onion, chocolate peppers, yellow squash, and garlic -- and shredded cheddar cheese. Instead of sauce, we spread some chopped basil. 
• Whatever you do, bake for another 20 minutes and crank up to broil for a couple minutes so everything gets browned and bubbly.
• Let cool for a few minutes. Eat right away, though I most enjoyed mine the next morning for breakfast!

Today on Writing Chapter Three, we're sharing some of our favorite links discovered via Pinterest. I spend way too much time on there these days!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!