Pizzas Polenta, the perfect gluten-free aperitif to use that bag of polenta that you definitely have in your pantry for a long time. If the polenta in question is the pre-cooked polenta, you don't even need the only ingredient a little ‘ complex to be found: the time. If you too, like me, you're old-fashioned and use corn-craving flour to make polenta, then you need 45 minutes of time to cook polenta. But I would say that, these days, having more time is not a problem, Indeed.
I don't know about you, but I'll remember the Coronavirus and this period as one of the moments when I cooked the most and ate less, because I've been having gastroenteritis for a month now. I think I'm one of the few Italians who, locked in the house, instead of getting fat, have lost weight. Polenta is a very versatile ingredient and I suggest you try the POLENTA WITH MUSHROOMS AND TALEGGIO DOP, the POLENTA WITH ARTICHOKES AND POACHED EGGS, the yummy POLENTA MESS WITH RAGU’ FISH AND ARTICHOKES and the classic POLENTA WITH STEW. Although my favorite dish remains the BRAISED WITH RACY POLENTA, a true masterpiece of taste. Always remembering that polenta is a carbohydrate and that all those I recommend are unique dishes.
These polenta pizzas (obviously gluten-free), no matter what type of polenta you use, they are very easy to prepare. Once you have cooked the polenta in dot, you have to spread it between two sheets of parchment paper using a rolling pin. Once cool, with a cookie cutter or a pastry cup made from the discs and season them with tomato, cheese, anchovies, Capers. But also olives, Ham, smoked salmon, to create so many different pizzas. One minute in the oven and your aperitif is ready. The extra idea is to roll out the polenta and make a disc the size of a pizza, season and bake until the cheese has melted: you can serve it sliced with a salad as a tasty single dish .
Polenta: what's this, types and how to cook
As for polenta, as you know there are different types. The most common is yellow corn polenta, in turn divided into coveted polenta, foil, integral or instantaneous. The coveted polenta is my favorite: it's coarse-grained and requires very long cooking, but the result is outstanding. The floret is the finest flour, Perfect even for tasty gluten-free breads.
The whole polenta contains all parts of the corn, including bran. Is’ very grainy and tasty and in need of long cooking. Instant polenta is steamed pre-cooked and has a very fine grain: just add water in the right amount and cook in just a few minutes. There is also a white polenta, typical of Veneto, made with cornmeal white pearl. Is’ a fine and delicate polenta. It is mainly used in combination with fish in many typical Venetian dishes such as slaves (tiny prawns) with polenta or cuttlefish with polenta.
Other varieties of polenta include polenta taragna, made with buckwheat and corn: it is one of the typical dishes of Bergamasco. Seasoned with lots of butter, cheeses such as Bitto and Casera and accompanied by meat or cheese is a real masterpiece. Also caloric.
Cooking polenta (save the snapshot) should be made in a nice pair of copper at high edges. The indicated dose of water is 4 liters per kilo of corn flour. Obviously, the water should be added to the plain corn flour and the mixture mixed with a whisk until you get a homogeneous cream to no lumps. Once on fire (Low), should be cooked for about an hour, stirring frequently. If using instant polenta, you only have to follow the directions on the packaging.
300 grams of corn polenta craving (or snapshot)
1,2 liters of water
Salt, to taste
350 grams of peeled tomatoes
anchovies in oil, to taste
Capers in salt, to taste
extrave0 olive oil, to taste
mozzarella cheese, provolone, unripened cheese, to taste
The preparation of polenta pizzas is very simple. However, the timing depends on the type of polenta you decide to use.
With the INSTANT POLENT, you must follow the instructions on the package to determine the quantities of water to be used. With POLENT BRAMATA or other types of cornflorees you have to consider 4 litres of water for a kilo of cornfloer. In our case, 300 grams of corn flour and 1 grams of corn flour will be enough,2 liters of water.
Put the cornfluit in a large, high-edged pan, add the water flush stirring with a whisk quickly, until you get a batter without lumps. Continue until you have poured all the water. Add some salt (you can then adjust it to almost finished cooking) Put the pair on the heat and cook the polenta over low heat, mixing very frequently (pretty much always, especially as the polenta becomes firmer) for about 50-60 minutes.
When the polenta is cooked, put a sheet of parchment paper on the worktop, pour the polenta and cover with another sheet of parchment paper. With a rolling pin, smooth the mixture to a thickness of one centimeter, one and a half centimeters to the maximum and allow to cool completely. Preheat oven to 200 degrees static
While polenta cools, put the tomato in a pan with a little extra virgin olive oil, a pinch of salt and, if seasonal, a few leaves of Basil. Cook the sauce for a few minutes, so that it narrows slightly losing water. Cut the cheese into cubes, unsasing capers under running water.
Use a pastry cup or cookie cutter to make polenta discs. Put the polenta discs on a baking sheet lined with parched paper and garnish them with tomato sauce, a few pieces of cheese, an alice and some caper.
Bake and cook at 200 degrees static for 5 minutes or until the cheese has melted. Serve hot polenta pizzas and good appetite!
You can use the polenta base for a normal sized pizza, roll it out with rolling pin and parchrtic paper and then transfer it with parchr paper directly into the pan. Season the polenta pizza as you like and bake it in the oven at 200 degrees for 10 minutes or until the cheese has melted.