Still playing catch-up, but here’s One Local Summer week 10! I had originally looked up recipes for Polenta Pizza, and came up with a recipe that had that name, but it much more resembles cornbread pizza than polenta pizza. I figure once you add anything other than water and butter/oil to cornmeal, especially when the extra ingredients are flour and baking powder, it ends up being cornbread and not polenta. Still, for cornbread pizza done in the cast iron skillet, this was pretty decent! I think the blue cheese and chorizo actually worked out well with the cornbread base so it wasn’t a traditional pizza on top of cornbread. The quick jolt near the end of cooking under the broiler was really key to really bubble the cheese on top, and the crust ended up with a nice, crunchy bottom (not burnt, just nicely well-baked). The leftovers are even good!
The recipe came from here (http://www.simplehealthykitchen.com/skillet-margarita-polenta-pizza/) and let’s forgive them for the misspelling of Margherita because even though the recipe was a little misleading, it was still good and cooked up as specified!
Ingredients:
Flour – Mill at Anselma
Cornmeal – Mill at Anselma
Smoked Chorizo – Countrytime Farm
Tomatoes – Jack’s Farm
Basil – My Garden
Goat’s Milk Yogurt – Shellbark Hollow Farm
Blue Cheese – Birchrun Hills
Egg – Deep Roots Valley Farm
Non Local – Olive Oil, Salt, Pepper, Baking Powder