Neil Gaiman says:

Neil Gaiman says:
pic by Allan Amato

Wednesday, December 20, 2006

Tasty recipe for WW Core folks & others !

Here it is friends, the moment you've been waiting for... An original recipe by me, inspired by my pal Myra W. who suggested that flattening out polenta, cutting it up and frying it makes it taste *less* like goo! Thanks buddy :-)

Polenta Parmesan Pizza

Preparation time: 30 + min
Cooking time: 15 min
Serves: 4 (if they are tiny.)

1 Cup fine cornmeal
3 Cups water (or fat-free broth)

Make polenta (Boil 3 cups water or fat-free broth, add cornmeal in a steady stream, whisking briskly. Let cook covered 5 min., stirring occasionally to get out the lumps. Depending on the cornmeal, it may cook very quickly.)

Spread polenta on a large cookie sheet, (using wax paper to keep it from sticking to your hands) completely smoothing it out, pushing it to the edges. You may have to use 2 sheets of wax paper, as this can get kind’ve sticky! Throw it into the fridge to gel.

1/3 Cup salsa, mixed with 3 Tbsp. ketchup (or ½ Cup pizza sauce) to taste.
1 tsp. garlic powder, ½ tsp. oregano, ½ tsp. basil, ½ tsp. anis seed, 1/8 tsp. pepper, mixed (or more, to taste)

Pizza toppings (use your own favourites, or the following:)

½ green pepper, sliced thinly
¼ sweet onion (Vidalia, red) sliced thinly
½ pear, sliced thinly
4-6 mushrooms, sliced thinly

Meat topping (use your own, or try the following)
16 Yves Pepperoni tofu slices cut in half,
(or 1 poached chicken breast/ pork tenderloin, sliced thinly, or ½ cup chunk TVP rehydrated & marinated in Tbsp. soy sauce, tsp. garlic powder, ½ Tbsp. oyster sauce.)

4 slices fat-free cheese
(Optional: 3 Tbsp. grated Reggiano parmesan cheese)

Extra virgin olive oil or Canola

Preheat the oven to 400 F. Spray large cookie sheet with cooking spray. Cook the polenta, then spread on the cookie sheet & put into the fridge to gel.

Meanwhile, slice green pepper, onion, pear & mushrooms. Mix the spice & herbs together in a small bowl. Mix the salsa and ketchup in another small bowl.

Cut the gelled polenta into 4 equal pieces. Spray a non-stick skillet with cooking spray, or a bit of olive oil. Fry the polenta until it is crispy on both sides (4 min. or so (or longer!!)) (If you have two skillets, you can fry the polenta in double batches.)

Put the fried polenta pieces on two cookie sheets. Spread each piece with ¼ of the salsa/ketchup mixture (or pizza sauce.) Then, sprinkle each piece with a ¼ of the spice mixture. Divide the “meat” topping among the four pizzas. Next, put on the onions, peppers, pears and mushrooms.

Tear 4 fat-free cheese slices into pieces and arrange over each of the pizzas. Finally, sprinkle each one with optional grated parmesan cheese.

Cook for 15 minutes until cheese has melted and veggies are cooked.



Anonymous said...

What, no gelatin? I don't know if I can eat it with no gelatin.

Eifriger said...

I know, gelatin makes everything *yummy*! In fact, I was just telling Clay how gelatin would spruce up the broccoli frittata I was working on.

But, we have no gelatin :-(

Anonymous said...

i have been baking flattened polenta for core pizza for years. The frying might make it crispier and I plan to try it. But I have taken to adding basil and oregano to the polenta as it is boiling, which adds loads of flavor. I sometimes even cut the flattened polenta into strips to dip into pizza sauce.