Loading...Description
I’ve got a secret weapon for anyone on a restricted gluten-free diet. Cornmeal. Grilled on a baking sheet, this version of pizza is a quick and easy substitute for flour crusts. Polenta is cooked and then spread into a thin layer. Traditional toppings of basil, tomatoes, and fresh mozzarella bring the flavors of summer to the table. Why not create a pizza bar?
Ingredients
Scale
- Olive oil for the pan
- 3 cups low-sodium chicken or vegetable broth
- 1⁄2 teaspoon kosher salt 1⁄4 teaspoon black pepper 1 teaspoon dried oregano
- 1 cup quick-cooking polenta or cornmeal, medium grain
- 1 pound heirloom tomatoes, cored and sliced
- 2 teaspoons herbes de Provence
- 6 ounces mozzarella cheese, shredded or cut into thin circles (about 21⁄2 cups)
- 5 fresh basil leaves, torn
Instructions
- Lightly oil a 13-x-18-inch half sheet pan.
- Bring the broth to boil in a large saucepan. Add the salt, pepper, and oregano, reduce the heat to a simmer, and whisk in the polenta. Cook, stirring constantly, for about 5 minutes, until the polenta starts to thicken.
- Pour the polenta onto the half sheet pan, spreading it out in an even 1-inch layer. Set aside to cool.
- Prepare an outdoor grill for indirect grilling. 5. In a medium bowl, combine the tomatoes and
- herbes de Provence.
- Sprinkle or scatter the mozzarella over the polenta in an even layer. Top with a layer of the tomatoes and follow with the basil leaves.
- Set the pan on the cooler part of the grill, close the lid, and grill for 10 minutes, or until the cheese is melted and the edges of the polenta are starting to brown
Notes
- oven alternative
- Preheat the oven to 375°F. Place the pan in the oven and bake for 12 minutes, or until the cheese is melted.
Nutrition
- Serving Size: 5
