Saturday, January 2, 2010

Polenta Pizza with Broccoli Rabe, Sausage, Mushrooms and Tomatoes


A different kind of pizza crust made with Polenta.
There are hundreds of ways to make Polenta and it can be cooked with just about anything. Ever since I could remember about this growing up, my Grandmother would use leftovers from the meat sauce and lots of grated cheese, this medley was inspired by the tastes of those squares of Polenta and her baking this till crispy, so why not a pizza? Broccoli Rabe, Sausage and Mushrooms. Polenta can be baked, boiled fried, or used as a breading substitute, it's so versatile. If you like Polenta, you are in for a real treat!





For Italians, it always seems both pasta and pizza are the cornerstones of what makes Italian food "Italian". However, there is another staple food of Northern Italy that does not get the same recognition, but still is the third runner up of the Italian food trinity, a very versatile and satisfying food group, Polenta. Polenta was the staple food ( Corn meal) of the poor, in northern Italy, especially those that lived out in the country. Sometimes it was eaten three times a day.Many recipes were handed down through generations of Italian families and passed on to friends and neighbors. We loved it in our house as children and now this is a delicacy along with many other once called depression foods. In this way, Polenta is truly an Italian national dish, and may have a history much more ancient than either pizza or pasta. Some have called Polenta "Italian grits" and there are similarities to the hominy grits that is so popular here in the South.


Polenta Pizza

Layers of meat, greens, sliced tomato and mozzarella top this Polenta crust and ready to go back into the oven.


This has been in the refrigerator and will now go into the oven to precook for about 25 to 35 minutes till edges are crispy.


Polenta all cooked ready to go onto a greased olive oiled pan for further preparation.


Broccoli Rabe boiling in salt water for around an hour till tender.


Mushrooms, sausage and garlic sauteed in olive oil and Chablis.



Some of the wonderful ingredients for our Polenta crusted pizza.



4 tablespoons extra virgin olive oil, more for oiling pan
½ cup whole milk
2½ cups water
Salt
1 cup coarse cornmeal
Freshly ground black pepper
2 cups ground loose Italian sausage cooked or links out the casings
1/4 cup white wine recommended Chablis
1 cup mushrooms sliced
2 cups broccoli rabe boiled cleaned or baby spinach if desired substitute however just saute with mushrooms and sausage step
1 or 2 tomatoes, sliced
2 cloves of minced garlic
1/2 cup of your favorite tomato sauce
1 cup mozzarella cheese
salt pepper cayenne pepper
Prepare pan by Brushing a layer of olive oil on a deep dish pizza pan or 12x8 inch pan. In a medium saucepan over medium-high heat, combine milk, water and a 1/4 teaspoon of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisk quickly and the whole time to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick. If mixture becomes too thick, whisk some more bit water in to this, you will want a consistency of thick oatmeal.
Stir 1 tablespoon oil into cooked cornmeal (Polenta). Spread out quickly onto prepared pan, so Polenta does not stiffen; spread it evenly to a thickness of about ½ inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more, it doesn't matter if you leave this longer even overnight.
Heat oven to 450 degrees F. Put Polenta in oven and bake for 25 to 35 minutes, or until it crisps on edges. While that's cooking, start the toppings. Put two tablespoon oil in a large skillet over medium heat, add the sliced mushrooms cut up and sausage loose and casing removed together, add 1/4 cup white Chablis and spinach if using, until most of the moisture is gone, about 10 minutes. Add boiled broccoli rabe after the sausage is cooked a dash of cayenne pepper stir till heated as this is already cooked.
Take Polenta out of oven, sprinkle with mozzarella cheese, then spread mixture of meat over the top of Polenta evenly add cheese then sliced tomatoes and dab sauce around the pizza. Put pizza back in oven, adding more mozzarella cheese to the top. Bake until cheese is thoroughly melted. Cut into slices and serve hot or at room temperature. Top with grated Romano and Parmesan blended cheese if desired.

20 comments:

Carmelita said...

Yes indeed a poor poor food especially in winter in the unheated homes of mountain villages whether North, Central or South.

Not everybody loved it then, when usually all there was to flavour it with was couple of salted anchovies that had to do for everyone. And if the polenta was tipped straight out on to the wooden table it was simply because crockery was scarce.

What a long way Italy - and polenta - have come since then!

pegasuslegend said...

@Carmelita Always loved this, and it really never seemed to us that we were poor, we didn't know. It was always wonderful, and its funny how later on we grow up only to find out they were the best foods and memories at all....thanks for your wonderful comment.

Tasty Trix said...

Ha! It appears I am a real peasant in my tastes, because I am more than happy with a steaming bowl of polenta!! Love it as pizza, mmm.

Claudia said...

Oh how delizioso! I will be making polenta squares this week to go with some diners. Love the broccoli rabe addition - rapini is so hard to come by here and expensive.

redkathy said...

Oh my gosh I so love your blog... Every time I visit I leave with a smile and an appetite!

ARLENE said...

Polenta was not served in our southern Italian home, but I developed a taste for it when I began cooking my own meals. The pizza is inspired and the ingredients--well, let's just say I never met a sausage I didn't like. With the broccoli rabe and mushrooms, I would be in heaven.

French Cooking for Dummies said...

Sounds amazing! Happy 2010 :-)

SLColman said...

Looks absolutely yummy!!

I am so trying polenta for a pizza crust substitute!

Drick said...

this sounds amazing ... love the crust and the ingredients, oh wow = thank goodness I am a peasant

Shirley said...

Interesting information on Polenta! Good idea for a pizza.

Ruth said...

I could never get into polenta or rather i never knew how to cook it properly. This sounds delicious though. Im going to have to try it. Fingers crossed and I will get it right this time.

My Little Space said...

What a healthy way to start of 20101! Love the way you made the pizza. I've never tried out any polenta recipes, can't even find that ingredient over here. However, yours look really inviting. I'm about to salivate! haha.... Have a nice day at work, Claudia. And make it a great start at work! Best wishes.

DINING WITH BATALI said...

we had home made pizza last night ---and girl..it's nothing close to what you made! I never learn..I should look first at your blog before cooking ...!

Tasty Eats At Home said...

I love polenta - and this recipe has me craving Italian-style food. I love that you made pizza. Great job!

Kristin (KrisKishere) said...

That is such a good idea! I love broccoli rabe. I actually have some in the fridge and I was looking for some inspiration for it. I think I've got it! Thanks :)

pegasuslegend said...

@tastytrix
@Claudia
@redkathy
@arlene
@french cooking for dummies
@slcolman
@drick
@ruth
@shirley
@mylittlespace
@diningwithbatali
@tastyeatsathome
@kristin
thank you all! appreciate all your kind comments

kathyvegas said...

Congrats on a great FB Top 9!! I love this post. It's a great recipe and your photos and instructions really bring it to life..well done!

Lizzy Do said...

Delicious idea for a twist on pizza! Looks fabulous!!!

Lana @ Never Enough Thyme said...

Wow, Claudia, this sounds really incredibly delicious! Love all these flavors and the idea of combining them with a polenta crust is just genius.

Greg said...

Now you have got me craving polenta. This looks awesome!