Polenta Greek Pizza
How was your day? Did you have a good Monday, I was quite busy which is always a good thing. If things are not busy at the lab, the day gets slow and seems to just drag. I also managed to get my legs back into action. My knees and overall health was really down last week and rest was all it needed.I am charged and energized now, well, I have to be my race is on July 3.
Workout: Not major, but we walked to warm up and ran a mile!
Last night I showed you a snapshot of the polenta pizza crust I made for tonights dinner. Well I am happy to tell it was a great success. I love pizza but somehow the combination of dough and cheese does not go well with my stomach. So this corn crust is the perfect alternative.
Polenta Pizza crust:
– 3/4 cup cornmeal (I used the white one)
– 3 cups water
– 1/2 tsp salt
– pinch of pepper
In a skillet, add the water and let it come to a boil. Once boiling add the salt and the corn meal. Mix vigorously, you don’t want any lumps. The whole mixture takes about 7-9 minutes to thicken.
Once thick, add the pepper and bake them in pie pans.
I baked them for about 40 minutes at 350F. This gave it a crusty top.
Then can be cooled down and freeze really well.
This evening I defrosted one in the oven and topped it with some homemade tomato sauce (recipe courtesy Dani), sprinkle of some mozzarella, eggplant, asparagus and kalamata olives. Lets call this pizza, POLENTA GREEK PIZZA!
I love making makeshift pizzas anyways and if it tastes fantastic, that is definitely an icing on the cake!
How was your Monday?
Motivation Monday quote:
A hero is no braver than an ordinary man, but he is brave five minutes longer- Ralph Waldo Emerson