Our weekend has been spent mainly outdoors. A nice hike was in order and it felt good to get away for the day.
It also felt good to snack and rest at the summit.
But the best part of out weekend was this delicious polenta pizza.
It had great texture, and the mix of sun dried tomatoes, basil, and parmesan was delicious.
The only downfall of this pizza…it’s sort of a fork and knife meal. It doesn’t really hold together. I will figure out how to tweak it and make it easier to handle next time.
But don’t let that stop you! We gobbled this thing up in no time and loved every bite.
Here is what you will need.
2 1/4 cup water
1 cup polenta
handful of parmesan cheese
handful of mozzarella cheese
handful of sun dried tomatoes
handful of torn up basil
3 cloves garlic crushed
salt and pep to taste
Boil the water. Add the polenta. Turn the heat down to low. Whisk constantly, until the polenta begins to pull away from the sides. 4-5 minutes.
Stir in a handful of parmesan and salt and pepper. Spread mixture into an oiled 9 inch pie pan.
Bake in a 425 degree oven for 20-25 minutes. Until the edges are browning.
Remove from oven and top with mozzarella, garlic, sun dried tomatoes, basil, and more parmesan. Place back in the oven for another 3-5 minutes.