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Skillet Margherita Polenta Pizza: A Creative Culinary Delight

In the ever-evolving world of pizza, where traditional recipes effortlessly blend with innovative twists, the Skillet Margherita Polenta Pizza stands out as a delightful and unique alternative to the classic wheat-based base. Perfect for those looking to enjoy a gluten-free option or simply wanting to experiment with new flavours, this dish is both simple to prepare and incredibly satisfying.

The Allure of Polenta

Polenta, a staple in Italian cuisine, is made from ground corn and is celebrated for its versatility. This cornmeal dish can be served creamy, like a porridge, or allowed to set and be sliced into shapes – a brilliant base for our pizza. When cooked and then baked, polenta provides a beautiful, slightly crunchy exterior with a tender centre, offering a delightful contrast to the classic pizza experience.

Ingredients

To make the Skillet Margherita Polenta Pizza, you will need:

• For the Polenta Base:

  • 1 cup of polenta (coarse cornmeal)
  • 4 cups of water or vegetable broth
  • A pinch of salt
  • 2 tablespoons of olive oil, plus extra for greasing
  • Freshly ground black pepper (to taste)
  • Optional: grated Parmesan cheese for added flavour
• For the Topping:
  • 1 cup of passata or crushed tomatoes
  • 1 clove of garlic, minced
  • A handful of fresh basil leaves
  • 250g of mozzarella cheese, sliced or torn
  • Salt and pepper to taste
  • Fresh basil leaves for garnish
  • Optional: a drizzle of balsamic reduction for a touch of sweetness

Steps to Create the Perfect Skillet Margherita Polenta Pizza

1. Prepare the Polenta:
   Start by bringing the water or vegetable broth to a boil in a large saucepan. Once boiling, slowly add the polenta while stirring continuously to prevent lumps from forming. Reduce the heat to low and cook for approximately 30 minutes, stirring frequently, until the polenta is thick and creamy. If desired, mix in some grated Parmesan cheese for extra flavour.

2. Set the Base:
   Once creamy, remove the polenta from the heat and stir in olive oil, salt, and pepper. Grease a skillet (a cast-iron skillet works wonderfully) with a little olive oil and pour in the polenta. Spread it out evenly, pressing it down firmly. Allow it to cool and set for about 10-15 minutes, or until firm enough to hold its shape.

3. Preheat the Oven:
   While the polenta is setting, preheat your oven to 220°C (200°C for fan ovens), or approximately 425°F. This high temperature will help create that coveted crispy crust once the pizza is baked.

4. Add the Sauce and Toppings:
   In a small bowl, mix the passata with minced garlic, season with salt and pepper, and spread it evenly over the set polenta base. Layer on the mozzarella, ensuring to distribute the cheese evenly. Finally, scatter the fresh basil leaves over the top.

5. Bake:
   Place the skillet in the preheated oven and bake for about 15-20 minutes, or until the cheese is bubbling and golden, and the edges of the polenta have turned a lovely golden brown.

6. Serve and Enjoy:
   Remove the skillet from the oven and allow it to cool for a few minutes. For the finishing touch, garnish with additional fresh basil leaves and a drizzle of balsamic reduction if you’re feeling fancy. Slice it up, and you’ve got a dish that’s perfect for sharing (or not!).

Conclusion

The Skillet Margherita Polenta Pizza is not just a fantastic gluten-free pizza option; it’s a vibrant dish that showcases how traditional ingredients can be reimagined in exciting ways. Whether served at a casual gathering, as a comforting dinner option, or simply enjoyed on a quiet evening at home, this polenta pizza will undoubtedly impress and delight. So, roll up your sleeves, grab your skillet, and prepare to enjoy a hearty slice of this marvellous creation!