I bookmarked this recipe from Heidi Swanson’s blog 101 Cookbooks some time ago but I never got around to making it. She called it Cornmeal Crunch but I think it’s more like an polenta onion pizza. I really like this recipe because it’s gluten free and delicious, even without all the cheese.
You start off by chopping two large onions. I used Walla Walla onions because they’re sweeter but you can use regular yellow onions if you can’t find that variety.
You’re going to fry the onions on a medium high heat in a little olive oil until they’ve caramelized. (it really makes a mess of your pan but Mr RK used Barkeepers Friend to clean it and it looks like new)
You’re going to mix 2/3 of the onions into the cooked polenta and spread it in a 9x13 pan. (I highly recommend that you buy organic polenta, because 90% of all corn is genetically modified if it’s not organic) I lined the pan with some parchment paper to make removing the finished pizza easy, however, next time I’m going to try using my perforated pizza pan.
Then you drizzle the top with a few tablespoons of olive oil before you bake it at 400°. While the pizza was cooking I sauteed some button mushrooms to add to the top with the remaining onions.
This is the point where you get to be creative. You could use shitake or oyster mushrooms and even some chopped olives. Chopped up soy sausage would also be tasty. Heidi’s recipe calls for parmesan cheese, which I left out but you could I also crumble a little goat cheese on top when it’s done.
Polenta Onion Pizza
Adapted from a recipe by Heidi Swanson, 101 Cookbooks
Makes 8 pieces- Use organic ingredients whenever possible
1 1/2 cups polenta
3 cups water
1/4 teaspoon salt plus a pinch or two
2 large yellow onions
3 tablespoons olive oil + a splash
12 button mushrooms
Preheat your oven to 400°.
In a bowl, mix the polenta with 1 1/2 cups of water and a 1/4 teaspoon of salt and set aside.
Heat 1 tablespoon of oil in a skillet.
Chop the onions and add them to the skillet with a few pinches of salt.
Cook over a medium high heat, stirring more often as the onions turn deep brown in color.
When the onions are done, bring 1 1/2 cups of water to a boil in a medium sauce pan.
Add the polenta and water mixture to the boiling water slowly as you stir.
Continue to stir the polenta until it’s thick, about 5 minutes.
Remove the cooked polenta from the heat and stir in 2/3 of the cooked onions.
Spoon the mixture into a lined 9x13 inch pan
Drizzle the top with 2 tablespoons of olive oil.
Bake for 45 minutes or until the polenta is golden and starts to pull away form the sides of the pan.
About 10 minutes before the polenta is done, quarter the mushrooms and saute them in a splash of olive oil until they’re golden brown.
Add the onions to the mushrooms at the end to warm them up.
Remove the polenta from the oven and top with the mushroom and onion mixture and any other toppings.