Ethan went to Cooking Camp last week and declared this recipe his new favorite food. Sorry, Melissa, we ate it up before I could take a picture. I used a pie plate, Ethan said they used a pizza pan at camp.
Crust:
1 c. yellow cornmeal
1 c. cold water
2 c. boiling water
1 tsp
1 egg
1/3 c. grated parmesan
Combine cornmeal, cold water and salt. Stir into boiling water. Cook, stirring vigorously for five minutes-until thick. Remove from heat
Beat a spoonful of hot mixture into the beaten egg, then beat the egg mixture back into the entire hot mixture. Beat one minute. Let stand until cool enough to handle.
Butter a 9" pie pan. Form the polenta into a thick crust, patting into place with wet hands and a spatula. Bake at 200 degrees until dry (about an hour) Bake at 350 for 45 minutes. After the first 30 minutes of baking, brush the surface of the crust with olive oil.
Filling:
1 1/2 c. grated mozzarella
1/2 c. onion
1/2 c. minced green pepper
(you can really add any vegetables here)
1 medium tomato, sliced
1 Tbsp olive oil
few dashes of oregano
black pepper
grated parmesan
Saute onion and pepper in olive oil until tender. Add oregano and black pepper. Sprinkle 2/3 of the mozzarella onto baked crust. Spread on sauteed vegetables. Arrange slices of tomato over saute and top with remaining mozzarella and a little parmesan. Broil until brown and bubbly. Serve right away.
