Tuesday Treats: Crispy Baked Pizza Polenta

As winter comes on and I can spend less time outside in the garden, I always start cooking a lot more. So I thought I'd start sharing some of the recipes I'm playing with, as a semi-regular Tuesday Treats feature here on the blog.

Lately, I've been obsessed with corn. Not sweet corn, but the dry stuff. I grew a huge amount of it this year, and I've slowly been figuring out what to do with it. Up until now, I've basically never cooked with corn meal, so it has been a fun journey. Inspired by several different recipes, and after a bit of tweaking, this is my current favorite. Corn meal, water, and a few spices makes a flavorful polenta. Spreading that thin and baking it gives it a crispy surface and a soft creamy center. It is beyond easy to make, makes a great snack, and is delightful alongside a bowl of hearty chili and wouldn't be too shabby on a thanksgiving table either. The seasonings here are based on what I think of as pizza flavors, but the options for experimentation are endless.

Crispy Baked Pizza Polenta

1 cup corn meal
2 cups water
1/2 teaspoon salt
1 clove garlic, minced
1 teaspoon dried oregano
1/4 cup tomato sauce
1 oz (or more...) shredded cheese (cheddar, mozzarella, and Parmesan are all amazing)
1 tablespoon olive oil
hot sauce, to taste

Preheat oven to 400 F

Bring the water to a boil on the stove top or microwave, and whisk into the corn meal in a large bowl. When thoroughly blended, set aside for ~5 minutes to let the corn meal absorb the water and become a little thick.

Add all other ingredients, and mix together thoroughly.

Line a small cookie sheet with parchment paper, and spread the polenta mixture in a thin layer over it.

Place in oven, and bake for 40 minutes, until the surface is crispy and browned. Let cool a few minutes, then devour.