Polenta Pizza Crust
(from fearama’s recipe box)
Prep time: 20 minutes
Cook time: 20 minutes
Serves 4 people
Ingredients
- 1 cup yellow cornmeal
- 1 cup water
- 2 1/2 cups defatted reduced-sodium chicken broth
- 2 tablespoons nondiet tub-style margarine or butter
- 2 tablespoons grated Parmesan cheese
Directions
-
Coat a no-stick baking sheet with no-stick spray. Pour hot polenta onto the baking sheet and spread out into a circle, forming a rim around the edge. Cover with plastic wrap and refrigerate for about 2 hours, or until set. Top with sauce and cheese and bake at 425° for about 12 minutes, or until the cheese is bubbly. For individual pizzas, cut the chilled polenta into squares or circles with a sharp knife. Top with sauce and cheese and bake at 425° for 10 minutes.