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Nov. 12th, 2008 05:39 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverlandDeep Dish Polenta Pizza
1 tablespoon plus 1 teaspoon olive oil
1 cup polenta or cornmeal
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup (about 2 ounces) grated Parmesan
1/2 head radicchio, shredded
1/2 cup sun-dried tomatoes, drained and thinly sliced
4 ounces mozzarella, cut into a 1/2-inch dice
Heat oven to 400° F. Coat a 9-inch springform pan, round cake pan, or pie plate with 1 tablespoon of the oil and set aside.
In a medium saucepan, bring 2 1/4 cups water to a boil. Whisking constantly, slowly add the polenta or cornmeal. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the sides of the pan, 4 to 5 minutes. Stir in the salt, 1/4 teaspoon of the pepper, and the Parmesan. Remove from heat.
Spread the polenta over the bottom of the prepared pan, using a spoon to form a raised edge.
In a bowl, combine the radicchio, tomatoes, mozzarella, and the remaining oil and pepper. Spoon the mixture over the polenta. Bake for 30 minutes. Cut into wedges.
Tip: This crisp polenta crust can accommodate almost any pizza topping. Try arugula and prosciutto, sausage and garlic, or caramelized onions and mushrooms.
Yield: Makes 4 to 6 servings
White Chocolate Fudge
1 package cream cheese (8 oz.) softened
4 cups powdered sugar
1 1/2 teaspoons vanilla
12 ounces white chocolate, melted
3/4 cup chopped dried apricots
3/4 cup chopped macadamia nuts
Beat cream cheese, sugar and vanilla in large mixing bowl at medium speed with electric mixer until well blended. Gradually add chocolate; mix well. Stir in apricots and nuts. Spread into greased 8-inch square baking pan. Chill several hours. Cut into squares. Makes 2 1/2 pounds Prep time: 15 minutes plus chilling
1 tablespoon plus 1 teaspoon olive oil
1 cup polenta or cornmeal
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup (about 2 ounces) grated Parmesan
1/2 head radicchio, shredded
1/2 cup sun-dried tomatoes, drained and thinly sliced
4 ounces mozzarella, cut into a 1/2-inch dice
Heat oven to 400° F. Coat a 9-inch springform pan, round cake pan, or pie plate with 1 tablespoon of the oil and set aside.
In a medium saucepan, bring 2 1/4 cups water to a boil. Whisking constantly, slowly add the polenta or cornmeal. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the sides of the pan, 4 to 5 minutes. Stir in the salt, 1/4 teaspoon of the pepper, and the Parmesan. Remove from heat.
Spread the polenta over the bottom of the prepared pan, using a spoon to form a raised edge.
In a bowl, combine the radicchio, tomatoes, mozzarella, and the remaining oil and pepper. Spoon the mixture over the polenta. Bake for 30 minutes. Cut into wedges.
Tip: This crisp polenta crust can accommodate almost any pizza topping. Try arugula and prosciutto, sausage and garlic, or caramelized onions and mushrooms.
Yield: Makes 4 to 6 servings
White Chocolate Fudge
1 package cream cheese (8 oz.) softened
4 cups powdered sugar
1 1/2 teaspoons vanilla
12 ounces white chocolate, melted
3/4 cup chopped dried apricots
3/4 cup chopped macadamia nuts
Beat cream cheese, sugar and vanilla in large mixing bowl at medium speed with electric mixer until well blended. Gradually add chocolate; mix well. Stir in apricots and nuts. Spread into greased 8-inch square baking pan. Chill several hours. Cut into squares. Makes 2 1/2 pounds Prep time: 15 minutes plus chilling
