- 1/2 tsp. salt
- 3 cups cornmeal
- 1 Tbsp. virgin olive oil
- 1 red onion, finely sliced
- 1 large garlic clove, chopped
- 2 carrots, chopped
- 4 celery stalks, finely sliced
- 3 medium tomatoes, peeled, seeded and chopped
- 6 Tbsp. tomato paste, dissolved in 3/4 cup hot water
- 1 Tbsp. chopped fresh basil, or 1 tsp. dried basil
- 1/2 Tbsp. chopped fresh oregano, or 1/2 tsp. dried oregano
- Cayenne pepper
- Freshly ground black pepper
- 1/4 lb. low-fat mozzarella cheese, very thinly sliced
- 1 Tbsp. freshly grated Parmesan cheese
- 1/2 Tbsp. finely chopped parsley for garnish
Yield: 4 servings
Preheat the oven to 350° F. Thoroughly grease a 13 x 9 x 1” baking pan. Put nine cups of water into a large saucepan with the salt and bring it to a boil. Sprinkle in the cornmeal, stirring continuously with a wooden spoon, Lower the heat to medium and cook the polenta, stirring constantly, until all the liquid has been absorbed and the polenta is quite stiff
- 10 to 15 minutes. Spoon the polenta into the prepared baking pan and spread it out to a uniform thickness. Cover the pan with foil and bake the polenta in the oven for 20 minutes. Meanwhile, make the sauce. Heat the oil in a heavy-bottomed saucepan, add the onion, and sauté it over medium heat until it is soft and transparent - about 10 minutes. Add the garlic, carrots, celery and tomatoes. Stir well for a few minutes, and then mix the tomato paste solution into the sauce. Finally, add the basil, oregano, and some cayenne and black pepper. Simmer the sauce gently, covered, for 1 0 to 1 5 minutes. When the polenta is ready, spread the sauce over it. Cover the sauce with the mozzarella slices, then sprinkle with the Parmesan cheese. Return the polenta to the oven until the cheese has melted - about 10 minutes. Serve the polenta pizza immediately, garnished with the chopped parsley.
Cholesterol: 25 mg.
Total Fat: 12 g.
Sodium: 390 mg.