Ingredients

The following ingredients have 4 Servings
  • 1 cup cornmeal
  • 3 cups chicken or vegetable stock or broth (or water with a good pinch of salt)
  • pesto (optional)
  • 8 oz fresh mozzarella (sliced)
  • 20-24 cherry or grape tomatoes (halved)
  • 6-8 basil leaves (cut into chiffonade or thin ribbons)
  • optional aged or reduced balsamic vinegar

Instruction

  • Whisk the cornmeal into the stock or water in a medium saucepan, cover and bring to boil
  • Remove the lid, reduce heat to medium low and stir frequently (almost constantly at first while it is bubbling a lot) for 30-45 minutes until it is very thick, almost a paste.
  • While it is cooking, line baking sheets with parchment or coat well with oil.
  • Make balls with 2-3 Tablespoons of cooked polenta, place on the prepared baking sheet, and flatten into circles about 1/4 inch thick. Refrigerate for at least 30 minutes.
  • Preheat your oven to 450°F.
  • Bake polenta crusts for 15 minutes. Remove from the oven, carefully flip, and bake for another 5 minutes.
  • If desired, top each crust with a thin smear of pesto.
  • Divide the mozzarella slices between the crusts and top with 3 or 4 tomato halves.
  • Bake for another 5-10 minutes, or until cheese is melted and crust reached desired crispness.
  • Sprinkle with basil and drizzle with balsamic, if desired.