A crunchy cornmeal crust topped with vegetables, tofu and cheese. It is a lot like pizza, only different.
With a cornmeal crust how could it not be different, but different in a very, very good way.
It is nice to have few celiac-friendly recipes under your belt and knowing that I have at least a couple of readers who need gluten-free meal ideas, I try to pick out at least one interesting option each month.
This particular recipe is adapted from Mollie Katzen’s The New Moosewood Cookbook and surprising enough this is one cookbook I do not own. A friend from work lent it to me last week. She figured I would enjoy it and she was right. I love flipping through her cookbook and seeing all the stains and marks on the pages where her favourite recipes are. Apparently the hummus is exceptional!
Mollie is certainly a big name in vegetarian cooking and the first edition of this book came out in 1977! I was first introduced to this cookbook almost 20 years ago and back then I remember not being too impressed by it. Of course at the time I was not as crazy about cookbooks as I am now and to be quite frank the version that I perused back then was the original edition. She made a considerable amount of changes to the cookbook since then and added some new recipes, making this cookbook a very impressive collection of vegetarian recipes.
I will definitely be making this recipe again and I can’t wait to try a few more before I return this cookbook to my friend. In fact, I may have to pick up a copy for myself.
1 1/2 cups of cornmeal (I used medium)
1 teaspoon salt
1 1/2 cups of cold water
2 cups boiling water
1 tablespoon extra virgin olive oil
1 small onion, thinly sliced
1 bell pepper, thinly sliced
1 small zucchini, thinly sliced
5 clove of garlic, thinly sliced
2 teaspoon dried basil
1/2 teaspoon oregano
Freshly grated black pepper
salt to taste
1/2 block of firm tofu, grated (optional)
2 cups of grated provolone cheese
1 medium tomato, sliced, seeded and diced
First get the crust started:
- Preheat the oven to 375°C
- Add cornmeal, cold water and salt to a small bowl and stir to mix.
- Have the boiling water in a pot on the stove and add the cornmeal mix while whisking to avoid any lumps. You need to stir almost steady for about 10 minutes until the polenta is nice and thick. Remove from heat and cool.
- Oil a 9 x 13 casserole dish and add the polenta. Smooth the polenta over the bottom of the pan and up the sides.
- Brush or spray the crust with oil and bake at 375°C for 45 minutes.
While the crust bakes make the topping:
- Heat olive oil in a skillet over medium heat and saute the onions for about 10 minutes until soft.
- Add the bell pepper and zucchini and saute for 3 minutes more.
- Add the garlic, basil and oregano and saute for a few more minutes.
- Then add the grated tofu (if using) and stir to coat.
- Remove from heat and wait for the crust to finish baking.
- When the crust is ready remove from the oven and turn the oven on broil.
- Sprinkle 1 cup of cheese on the crust and top with the diced and seeded tomatoes. Slather the vegetable topping on top of the crust and top with the remaining cheese.
- Broil for about 5 minutes until brown and bubbling