Polenta Pizza

Deep Dish Polenta Pizza
Sampled 2/19/07 with Maddie, Lissa and Sarah.

Serves 4 - 6
hands on time 15 min
cooking time 35 min
Oven 400

1 T plus 1t of olive oil
1 cup of polenta or corn meal
1 t of kosher salt
½ tsp of pepper (divided in half)
1/3 + grated parmesan cheese
½ head of radicchio (we used about ½ cup of shredded)
½ cup of drained and thinly sliced sun dried tomatoes
4 oz of fresh mozzarella, cut into ½ dice

Heat oven. Oil a deep pie pan, a 9”spring form pan or a cake pan with the olive oil.
Bring 2 ¼ cups of water to a boil in med. sauce pan. Whisking constantly to avoid lumps, slowly pour in polenta/corn meal. Reduce heat to low and cook until the polenta starts to pull away from the sides of the pan, about 4-5 minutes. Stir in the salt, ¼ t of pepper and the parmesan. Remove from heat. Spread the polenta over the bottom of the prepared pan, using a spoon to form a raised edge. In a bowl, combine the radicchio, tomatoes, mozzarella and the remaining oil and pepper, spoon the mixture over the polenta and bake for 30 minutes. Cut into wedges and serve.