What a Monday! It’s week three at the new job and I couldn’t be happier. I’ve been getting these bursts of adrenaline and excitement that I don’t remember feeling consistently since 2007 when I worked as a project engineer on this building. Let me just tell ya, it’s exciting to be excited about {real} work again!
And this excitement, rather than taking away from, is flowing directly into FoodFash. I drove home with atypical energy for 6-ish o’clock and a huge grin {one of those ear to ear kind}. I knew from the moment I walked in the front door that I was going to own the polenta pizza I had been dreaming about for days.
I made my own sauce, acknowledging that I prefer my marinara over most. And then I whipped out the new cast iron skillet that ordered through Gilt a few weeks back. I stacked and baked and topped and ate. I was satisfied, completely.
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Polenta Pizza
By Published: December 3, 2013
- Yield: 9 pizzas (2-3 Servings)
What a Monday! It's week three at the new job and I couldn't be happier. I've been getting these bursts of adrenaline and …
Ingredients
- 18 ounces pre-cooked polenta sliced
- 1 tablespoon olive oil
- 1 cup marinara sauce
- 8 ounces fresh mozzarella sliced and patted dry
- 4 basil leaves thinly sliced
- crushed red pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Pre-heat cast iron grill skillet over medium heat and drizzle with olive oil.
- Slice pre-cooked polenta into 1/2-inch rounds.
- Place polenta rounds in skillet, cook for 5 minutes, and then flip.
- Top polenta rounds with marinara and a slice of mozzarella.
- Place skillet in oven for 10 minutes or until cheese is melted.
- Top with basil and crushed red pepper.
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I think I am going to try making these tonight for my fam. Sounds delish!!
I thought they were so good! Hope you guys are doing well!!!
Hi, Is polenta corn meal? I seem to remember that. If so, what is the carb count as there are diabetics in my family.
Thanks.
Hi. The polenta I used is similar to this one – http://www.vitacost.com/food-merchants-organic-polenta-traditional?csrc=GPF-PA-Food%20%26%20Beverages-659201102015&ci_gpa=pla&ci_kw=&ci_src=17588969&ci_sku=659201102015&gclid=Cj0KEQiAlO20BRCcieCSncPlqqMBEiQAOZGMnM567hO4gEHsiCanhqWXbmDdfiVTomyqMCAqjJ9o37caAsbJ8P8HAQ. It has about 15g carbs per serving.
These sound great but, no offense, shouldn’t instruction #1 be between 4 and 5? Excited to try these!!!
Yes, it should! My recipe app is buggy – I appreciate you pointing this out!
What temp is the oven?
Try 400 degrees and keep an eye on it. Thank you for pointing that out! Enjoy!
OMG, Tried this recipe and it was great. I love finding gluten free alternate for my favorite dishes.
So glad to hear and thank you for letting me know!
Just made this….had to improvise a bit as I don’t have a cast iron pan. I used a corning ware pan. Didn’t have fresh basil so I subbed with basil pesto from a jar. Can you say delicious? OMG!!!! Will definitely make again. Thanks!
So glad to hear! Thank you for letting me know! 🙂