Polenta Pizza Pie Recipes

Steps:

• Heat oven to 450 degrees; brush a layer of olive oil on a pizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk with 2 1/2 cups water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.
• Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about 1/2 inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).
• Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Meanwhile, put two tablespoons oil in a large skillet over medium heat. Add onion and pancetta and cook, stirring occasionally, until onion is soft and pancetta is nicely browned, about 10 minutes. Use a slotted spoon to take onion and pancetta out of pan; set aside. Add spinach to skillet and sauté until it releases its water and pan becomes dry; sprinkle with salt and lots of pepper.
• Take polenta out of oven, sprinkle with Gorgonzola, then spread onion-pancetta mixture and spinach evenly on top of cheese; drizzle with another tablespoon olive oil. Put pizza back in oven for two minutes, or until cheese begins to melt and pancetta and vegetables are warmed through. Cut into slices and serve hot or at room temperature.

Steps:

• preheat oven to 375°F.
• In a skillet cook onion, sweet pepper,and garlic in 1 tablespoon hot oil until tender.
• Add turkey, chili powder, cumin and cayenne.
• Cook until turkey is no longer pink, stirring to break up meat.
• Add beans, undrained tomatoes and salsa.
• Bring to boiling; reduce heat.
• Simmer gently 15 minutes.
• Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil.
• Cut 1 tube polenta into 1/2-inch cubes; press evenly into prepared baking dish.
• Halve remaining polenta lengthwise and cut into 1/2-inch thick slices; set aside.
• Sprinkle 1 cup of cheese over polenta in dish.
• Top with meat mixture.
• Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato.
• Bake, uncovered, for 35 minutes or until bubbly.
• Sprinkle with cilantro.
• Let stand 15 to 20 minutes before serving.
• Makes 12 servings.

Steps:

• Preheat oven to 450°F. For crust, bring 2 1/4 cups water to a boil. Whisk in polenta and salt. Reduce heat and whisk 3 to 5 minutes or until thick. Pour into a 9" pie plate or cake tin, cover with plastic wrap and put in fridge to chill to room temperature. Meanwhile, sauté onion and pepper with oil in a nonstick skillet until onion is soft, about 2 minutes. Pour marinara sauce over crust. Add onion, pepper, pepperoni, tomato, and oregano; salt and pepper to taste. Bake 8 to 10 minutes. Sprinkle cheese on top and cook 2 more minutes or until cheese melts. Cut into 6 slices; serve immediately.