Rating: 4 stars
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Sara Quessenberry
Recipe by Real Simple March 2007

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Credit: John Kernick

Recipe Summary test

prep:
15 mins
additional:
30 mins
total:
45 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Coat a 9-inch springform pan, round cake pan, or pie plate with 1 tablespoon of the oil and set aside. In a medium saucepan, bring 2 1/4 cups water to a boil. Whisking constantly, slowly add the polenta or cornmeal. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the sides of the pan, 4 to 5 minutes. Stir in the salt, 1/4 teaspoon of the pepper, and the Parmesan. Remove from heat. Spread the polenta over the bottom of the prepared pan, using a spoon to form a raised edge. In a bowl, combine the radicchio, tomatoes, mozzarella, and the remaining oil and pepper. Spoon the mixture over the polenta. Bake for 30 minutes. Cut into wedges.Tip: This crisp polenta crust can accommodate almost any pizza topping. Try arugula and prosciutto, sausage and garlic, or caramelized onions and mushrooms.

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Nutrition Facts

299 calories; calories from fat 48%; fat 16g; cholesterol 16mg; sodium 1051mg; carbohydrates 27g; fiber 4g; sugars 1g; protein 16g.
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