Polenta Margherita :) …

Polenta Margherita or Margherita Polenta … I really don’t know but read the title from any side you like ( if you begin reading it from the right don’t forget to start with a smile )…

The taste and texture of classic polenta brings joy on many faces :)… The instant one is good too, but the classic polenta which you cook about 30-40 minutes has something special. I saw some videos ( made in Italy of course :) …) about how polenta is served on a wood cutting board with cheese, ragu or stew over it … It looked like a big golden pie. And speaking of pies I was thinking why not trying a polenta Margherita pie ? ( It is not my ideea but I never tried it yet ) … Yes, it is gluten free but this is not the reason I chose this recipe … The reason is the taste, the texture and the overall experience … same topping as pizza Margherita but it tastes so different …

This is also a good way to introduce polenta to kids … Some of them don’t prefer classic polenta, but in a form of a pie with melting cheese on the top the story becomes more interesting …

INGREDIENTS - for 1 polenta Margherita ”pie”

For the polenta

• Organic/Best you can get classic corn flour  - 1 cup

• Water - cca. 4 cups (or four times flour volume)

• Salt - 1 tsp

For the topping

• Best you can get mozzarella cheese - cca 100-150 grams

• Best you can get parmesan cheese - cca 15-20 grams

• Good quality extra virgin olive oil - 5-10 ml

• Fresh Basil leaves - 3-4 pcs

• A pinch of salt

For the sauce

• Organic / Best you can get tomato juice - 200-250 ml

• Organic / Best you can get garlic - 2-3 garlic cloves

• Good quality extra virgin olive oil - 10 ml

• Dried Basil leaves - 1 t-spoon

• A pinch of salt

How I did it ? Steps …

You have the recipe for classic polenta on this site “https://www.cookeatome.com/cook-healthy/i-cooked-classic-polenta” but if you are short on time you can prepare an instant one.

• Prepare the polenta using what recipe you prefer then pour it and level it in a round tray on baking paper (I used a 24 cm diameter one). The thickness can vary from 1.5 to 2.5 cm according to your preferences. The polenta is already cooked so the thickness will influence only the eating experience and the look :) …

• Preheat the oven at 230C with ventilation

• The tomato sauce … I prepared it by reducing some homemade tomato juice at low heat. I added a chopped garlic clove with a spoon of olive oil in a heavy pan waited 5-10 minutes ( cold process without heating the pan ) to let the oil get some flavour then added the tomato juice, a pinch of sea salt and a pinch of dried basil. Then I let it simmer on low heat until I liked the consistency …

• The topping … A thin layer of tomato sauce, mozzarella pieces over (you can tear it by hand if you want a more rustic look ), two or three basil leaves and I was done ( at this point if you want to add another kind of cheese - feel free to put your signature - I wanted to stay as close as I could to Margherita)

• The oven … I baked it for about 20 minutes… just watch it … your time might be slightly different (polenta thickness, humidity level, how liquid is the sauce …)

• Take it out of the oven sprinkle some parmesan cheese, let it rest a few minutes and enjoy ! … Or if you like it cold … wait a little more :)