Grilled Polenta Pizza Crust
From montuckymama 17 years ago
- - to make
- Serves 4
A gluten free option for pizza that doesn't suck. This is a recipe that I usually just wing, so let me know if it needs any modifications or additional instructions in the written version. Photo coming soon.
Ingredients
- 2 1/2 cups water shopping list
- 3/4 polenta (yellow cornmeal) shopping list
- 1/2 teaspoon salt, or to taste shopping list
- 1 Tablespoon butter shopping list
How to make it
- In a 2 quart saucepan, whisk the cornmeal, salt, and water together until there are no lumps. Bring mixture to a boil over medium-high heat, stirring frequently. Reduce heat to a simmer; cook, stirring constantly, until the polenta leaves a clean path when you scrape the bottom of the pan (typically 20 -30 mins according to most cookbooks though I find it happens much more quickly). Add butter, stir it in as it melts.
- Dump the mixture into an oiled 8×8 baking pan and press down with a spatula or back of a spoon to cool. This creates the shape of your crust and it should be about 3/4 to 1 inch thick. Cool until the polenta is about room temperature and very firm to the touch. Fire up the grill to a medium / medium-high heat. Indirect grilling is best if you are using a charcoal grill.
- Remove the polenta from the pan, being careful to keep it in one piece, and oil both sides. Grill one side of the polenta until crisp and grill-marked (only takes a few minutes). Pull the polenta off the grill and put your sauce, toppings, and cheese on the side that has already been grilled. Put the whole kit and kaboodle back on the grill and continue cooking until the cheese melts and the crust is crispy.
- If you don’t want to grill it, you can cook the slab of polenta in a bit of oil in a frying pan until it becomes crisp and golden brown.
People Who Like This Dish 6
- coubay Maryborough, AU
- angel_painter Raleigh, NC
- glutenfree Nashville, TN
- hania9 Wrocław, PL
- peetabear Mid-hudson Valley, NY
- montuckymama Bozeman
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The Rating
Reviewed by 2 people-
Can't wait to try this one! I'm on a polenta kick right now, and this looks great.
glutenfree
in Nashville loved it
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nice idea... will try this soon...
peetabear
in mid-hudson valley loved it
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