WELL HELLO THERE, 2019.
It’s been a while. Like a real while (cough cough 14 months) since I’ve been here. While I stayed active on social media, I took what I thought would be a 2-month break from posting recipes and somehow it turned into over a year. Quick rundown of the last year:
- engaged
- both parents engaged
- friends had babies
- The Nook expanded to 2 and a half locations (omg)
- and now wedding planning for a wedding happening in T-4 months
The year flew by, life keeps getting busier and busier, but while that break was refreshing and much needed, I feel more energized and motivated than ever to get back to what I love: posting my recipes online.
So, let’s start right here right now with this AMAZING clean eatin’-gluten free-polenta pie inspired by Mollie Katzen.
This does require a little bit of time but other than that, it couldn’t be any simpler. Polenta is made with cornmeal, water, and a little salt. It’s shaped into a 10″ pie pan (I love my Stoneware Pampered Chef pan!), baked for almost an hour, then topped with your favorite pizza toppings.
The crust is a perfect combination of crispy and soft. While you can aim to eat it with your hands, I’d recommend having a fork and plate on standby. It’s a gluten-free healthier alternative after all. You can customize this with whatever toppings you prefer and it’s great for a fridge forger.
Whether you’re making this for meal prepping, dinner or having some friends over – this is healthy eating for everyone. Enjoy!
Be sure to share your yums by tagging your recipes #vodkaandbiscuits!
- 1 1/2 cups course ground cornmeal (or Bob's Red Mill Corn Grits)
- 1 1/2 cups cold water
- 1/2 teaspoon garlic sea salt
- 2 cups water, boiling
- olive oil as needed
- 1/2 cup pizza sauce, or more if desired
- 1 1/2 cups shredded mozzarella, or more of desired
- 1 tablespoon olive oil
- 1 small zucchini, sliced
- 1 large bell pepper, stem removed and core removed, sliced
- 1 large tomato, sliced
- Optional toppings: basil, oregano, spinach, mushrooms, onion, ricotta, pepperoni, any favorite pizza toppings!
- Preheat oven to 375 degrees.
- Begin by making the crust. Combine cornmeal, garlic salt, and cold water in a bowl and mix.
- Bring 2 cups of water to a boil and add the cornmeal mixture. Whisk for 2 minutes until cornmeal becomes thick. Reduce heat to low, cover (to avoid the polenta from splashing out), and cook for 8-10 minutes, stirring often. It is finished once the conrmeal is tender and very thick.
- Remove from the heat and allow to cool until warm to the touch. Taste and add salt and pepper to your liking.
- Oil a 10-inch pin pan (a cast iron skillet works too). Add the polenta and use a spatula to form into a smooth thick crust.
- Bake for 50-55 minutes. The edges will become crisp, but the pie will be soft to the touch.
- While the crust is baking, heat a tablespoon of oil in a saute pan over medium-high heat. Add the squash and peppers and saute until tender (other vegetables that would be yummy are mushrooms, onions, spinach, etc.). Set aside.
- Assemble the pizza with the sauce, half of the cheese, toppings, and remaining cheese. Broil on high for 5-6 minutes.
- Finish with Parmesan, red pepper flakes, or oregano if desired.
- *Nutrition info is based on one piece of pizza if a 10" pan is cut into 8 pieces. I would account 2 pieces per person, or one piece if there are sides served.
