A Kind Of Calzone Polenta

I always liked Calzone Pizza (Closed Pizza) because even though I kind of knew what’s inside there was always a bit of surprise. Like any food that has a filling, the surprise comes from the interior. With these things in my mind and with a good quality polenta flour in the kitchen I tried a Calzone Polenta. The idea is very simple: In a baking tray… two layers of polenta with mozzarella and a tasty tomato sauce in between. Some grated parmesan cheese with crunchy breadcrumbs sprinkled over the top, then 25 minutes in the oven. That’s it. I used the classic tomato sauce and mozzarella for the filling but there are countless possibilities.

The Recipe

Preheat the oven at 220C with ventilation
Prepare the polenta. I have on this blog the classic polenta recipe but if you are short on time you can prepare the instant one.
Prepare the tomato sauce … In a thick bottom pot add a tablespoon of olive oil, the finely sliced garlic and a pinch of salt and wait 10 minutes for the oil to extract flavour from the garlic. Add the tomato juice, bring to a boil, add half a tea spoon of dried basil, then reduce the heat and let the tomato juice simmer until it is reduced to half of its initial volume. The tomato sauce is ready.
Place half of the polenta in a tray. This will be the base layer. The thickness should be about 1.5-2 cm.
Spread the tomato sauce over the polenta and also the mozzarella. You can cut the mozzarella in round slices or you can just tear it over the tomato sauce.
Put the other half of polenta in the tray and level it. This is the upper layer.
Sprinkle over the grated parmesan cheese and the breadcrumbs, give it a drizzle of olive oil and put the tray in the oven for 20-25 minutes.
Enjoy :) !