1can tomato paste, OR 1 cup fresh tomato sauce OR 1/2 cup pesto
Vegetables of choice sliced,fresh tomatoes or cherry tomatoes (uncooked), onions, garlic, zucchini, corn, mushrooms
2teaspoonsdried basil and oregano, AND/OR ¼ cup fresh herbs: basil, thyme, sage, etc.
½teaspoonblack pepper
Salt to taste
1cupshredded mozzarella cheese
Instructions
Heat the oven to 375℉. Oil a10-inch pie or tart pan.
Combine the cornmeal, salt, olive oil, and cold water in a small bowl. Have the boiling water on the stove in a saucepan, and whisk in the cornmeal mixture. Cook about 10 minutes over low heat, stirring frequently. It will get very thick. Remove from heat, and let cool to the touch.
Use a spatula and wet hands to form the polenta into a smooth, thick crust, and spread it over the bottom and sides of the pan. Brush the surface with olive oil, and bake uncovered for 45 minutes.
To assemble: Remove the polenta crust from the oven. Turn up the oven to a low broil. Spread the sauce onto the bottom of the baked crust; add the sautéed vegetables. Sprinkle evenly with the herbs and black pepper. Cover with cheese. Broil on the middle rack of the oven, about 5 to 10 minutes, until the crust turns golden brown on the edges and cheese is melted. Serve hot.