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Polenta Pizza Crust




Source of Recipe


WW Message Boards (Carol on Barbo’s board)


Recipe Introduction


4 C. water
1 3/4 t. salt
2 T. extra virgin olive oil
1 C. whole-grain cornmeal

1. Combine water, salt, and oil in a 4-quart saucepan and bring to a full boil.
2. Pour cornmeal into boiling water, stirring constantly with a wire whisk.
3. Turn heat down to medium-high and cook, stirring frequently for about 5 or 6 minutes. Mixture will thicken to the consistency of cooked oatmeal.
4. Pour cooked polenta onto a lightly oiled pizza pan or a rectangular baking pan, using the back of a large spoon to spread outward. The crust should be about 3/8" (about 1 cm) thick. Set aside. At this point the crust can be wrapped in plastic film and refrigerated if serving the next day. I like to stick under the broiler until slightly brown.