Looks like a pizza. Smells like a pizza. Tastes like a pizza. Yet, there is something different about this recipe. It is actually made from polenta!
As someone who is on the lookout for wheat alternatives and seasonal recipes, this recipe originally posted on Chocolate and Zucchini caught my eye. It is very simple to prepare and I am sure you will enjoy.
For polenta 'crust'
1 cup cornmeal or polenta (possibly 1/4 cup more)
2 cups milk
1 1/2 cups water or vegetable stock
1/4 cup butter or olive oil
1 clove garlic, minced
fresh or dried herbs (thyme, rosemary)
salt and pepper
1. Preheat oven to 425 degrees.
2. In a large pot, saute butter or olive oil with garlic, herbs, and a pinch of salt and pepper for 1 minute.
3. Add water and milk and bring to a boil.
4. Upon reaching boil, reduce to low heat and whisk in polenta. Should start to thicken. Add another 1/4 cup polenta if necessary.
5. To make crust, place cooked polenta in a round 10 inch springform cake pan (or pie plate) lined with parchment paper.
6. Bake for 15 minutes until top is golden
7. Remove from the oven. You will then attempt to flip the crust over onto a cookie sheet. This should be relatively easy if you are using parchment paper.
8. Insert back into oven for another 10 or 15 minutes, until other side is done.
1 medium zucchini, thinly sliced
thyme, a few sprigs
salt and pepper to taste
freshly grated parmesan (optional)
1. While the crust is cooking, saute the zucchini, garlic and fresh herbs in olive oil over medium-low heat.
2. Cook for about 20 minutes, until cooked but not falling apart.
3. Add zucchini to baked polenta crust
4. Top with crumbled goat cheese
5. Return to oven for 10 minutes. Remove, adding parmesan if desired. Cut in slices and serve.