Polenta “Pizza”

Makes: 4 to 6 servings

Time: About 40 minutes

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This is a great way to make polenta, especially if you’ve got kids eager to get into the kitchen. Just know that you end up with something a lot closer to polenta than pizza, so you’ll need a fork.

You can prepare this crust in advance. Make a batch of polenta (make extra, so you can eat some warm) and when it’s cool, mix in the oil and spread it on a pan or even a plate. Cover and refrigerate for up to a day or so.

• 3 tablespoons olive oil, plus more for the pan
• 1 recipe Polenta (page 391, made with 2½ cups water and without butter or cheese), still hot and loose
• Salt and pepper
• 1½ cups Fast Tomato Sauce (page 312)
• 1½–2 cups grated mozzarella, Parmesan, Gorgonzola, or fontina cheese or a combination
• Chopped fresh herbs (like basil, parsley, oregano, or marjoram, or a mixture)

1. Heat the oven to 450°F. Brush a thin layer of oil on a pizza pan or baking sheet. Stir 1 tablespoon of the oil into the polenta and pour it onto the prepared pan. Spread it evenly to about ½-inch thickness, working quickly so the polenta doesn’t stiffen. Let cool slightly.
2. When the polenta is cool enough to handle, cover it with a sheet of plastic wrap or wax paper. Use your hands to evenly flatten it. Remove the plastic wrap and sprinkle with salt and pepper. Spread the tomato sauce over the polenta, then sprinkle with the cheese and herbs. Drizzle with another tablespoon or so oil.
3. Bake until the cheese is melted and the pizza is hot, 25 to 30 minutes. Cut into slices and serve hot or at room temperature.

Breakfast Polenta “Pizza” I love this on weekend mornings, especially with leftover polenta (remember to spread on a baking sheet before it cools): Omit the tomato sauce. Make 4 indentations in the polenta crust and crack an egg into each. Top with a grating of cheese (cheddar is fine here) and some snipped herbs (I like sage). Bake until the eggs are set, 10 to 15 minutes.

Polenta “Pizza” with Herbed Tofu Drizzle Instead of the cheese, whisk 12 ounces soft silken tofu with the herbs and an additional 2 tablespoons olive oil until as smooth as possible, or purée the tofu and herbs in a food processor. In Step 2, dollop or drizzle the tofu mixture over the tomato sauce and bake as directed in Step 3. V