Polenta Pizza

Guys! Guys! Guys! So I’ve not posted savoury food for a while, not because I haven’t been eating (obviously) but because I hadn’t cooked anything that I thought was inspired enough to wax lyrical about. But by the exclamation mark count at a massive three already – here is me waxing lyrical.

Yesterday after what would rank up there as the most Relaxing Sunday Ever where myself and a significant person went for an all day wander through a park which culminated in an impromptu coffee with a friend, said significant person and I decided to make some homemade pizza for dinner. Only what with me not eating gluten we decided to make a polenta pizza and it was so flipping good! Honestly, you don’t even have to be gluten intolerant to enjoy this. Other massive bonus. It can be relatively easy to knock up as you don’t have to wait for the dough to prove. Essentially you’re cooking up some polenta in the traditional manner, but making it as thick as possible so it sets quicker and has a bit more structure post bake. Toppings wise we just went classic with a bit of tomato sauce (but made with plum vine tomatoes), mozzarella, and some slices of cured Spanish ham.

Polenta Pizza Base:
700 ml vegetable stock
170 g polenta, coarse type favoured
100 g grated parmesan
Pizza Toppings:
125 g mozzarella
200 g approx. tomato sauce
6 slices of cured ham - lomo in this case
1 tbsp chopped fresh rosemary
drizzle of extra virgin olive oil to finnish
crushed black paper and sea salt

Oil a non stock pan big enough for your pizza.

In a saucepan at medium heat, bring your stock to a boil and while whisking furiously in one direction only (to avoid clumps) add your polenta in a fine stream. Keep stirring at all times to avoid your polenta from sticking to the pan and get this mixture nice and thick and reduced. You want to get it so thick that when you whisk it barely settles back in the pan. At this stage, probably 15-20 minutes down the line (read: strong arms), you want to add the grated parmesan.

Quickly pour your polenta on the previously prepped pan and use the bake of a metal spoon spread out a pizza base shape, complete with slightly raised crust along the edge. Work fast, this will set quickly. Set this aside to cool.

While this is cooling get that oven to 220°C. Make your tomato sauce and prep your toppings. Once your oven is to temperature and your polenta is sufficiently set (cool to the touch and has a nice bounce to it), quickly dress the pizza. Save the olive oil, salt and pepper for when it’s fresh out of the oven. Whack your pizza in and bake it until it’s nice and browned on the crust and the cheese is bubbling. Ours took approximately 20 minutes.

Carefully use a spatula to loosen the pizza from the pan, you should know that the bake is good because it will be crispy on the bottom. Sprinkle on some salt and pepper and drizzle that olive oil. Eat immediately.

I cannot express the sheer amount of pleasure this dish produced, if you’re talking about a great dish of soul food, this is certainly up there and resulted in me doing a happy food dance before I chowed down.

Crusted Pumpkin with a Yogurt Dip

Crusted Pumpkin

It’s the first week back to work for me, and boy has 2013 started off with a bang. I feel like I’ve had the hit the ground running from the airport since arriving back from Hong Kong. It’s also really rather cold in London compared to the shockingly low temps of 11°C I had to endure over the holiday so all I want to eat is warming comfort food. Amazingly I had all the ingredients for this at home, plus it uses up breadcrumbs that tend to sit around forever in the cupboard. What’s not to like?

Crusted Pumpkin:
a small pumpkin
A large handful of grated parmesan
A smaller handful of panko breadcrumbs
A handful parsley - finely chopped
1 tbsp dried oregano
1 tsp paprika
1 tsp cayenne pepper
Zest of a lemon
1 garlic clove
3 tbsp olive oil
A pinch of sea salt
A few cracks of black pepper
4 tbsp plain yogurt
1 tsp sumac

Oven to 190°C. Cut your pumpkin into 1 cm wedges, leave the skin on. Get them on a baking tray lined with greaseproof paper. In a separate bowl mix all of the crust ingredients together (except for the yogurt and sumac), you can use ordinary breadcrumbs of course, but I don’t have any of those. Besides, get yourself a bag of panko it’s way *way* nicer. You’ll wait to taste your mix before adding salt as the cheese will be salty.

Brush the pumpkin slices generously with the oil and coat them with the crust mixture, you’ll want a few millimetres of the deliciousness. Gently pat the mixture to bind it better.

Whack it in the oven for around 30 minutes. I’ve burnt mine a wee bit as I left them in a bit long. Oh well. Texture!

While that’s cooking mix up your yogurt dip with some salt, pepper, maybe a bit of olive oil or cream if it’s not the consistency that you want. Sprinkle with the sumac before serving. Get those wedges out of the oven when done and maybe squeeze some lemon juice over them. Super easy and fun to eat.

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