Serves 2
Crust Ingredients:
1-1/2 cups coarse cornmeal
1 teaspoon kosher salt
1-1/2 cups cold water
2 cups boiling water
a little olive oil
Filling Ingredients:
1 tablespoon olive oil
1 small onion, thinly sliced
1/2 cup thinly sliced bell pepper
about 10 mushrooms, sliced
1 small zucchini, thinly sliced
5 to 6 medium cloves garlic, sliced
2 teaspoons dried basil (or 2 tablespoons minced fresh basil)
1/2 teaspoon dried oregano
freshly ground black pepper
1/4 pound mozzarella cheese, grated
2 small - or 1 medium - ripe tomato(es), sliced
Directions:
Combine cornmeal, salt, and cold water in a small bowl. Have the boiling water on the stove in a saucepan, and add the cornmeal mixture, whisking. Cook about 10 minutes over low heat, stirring frequently. It will get very thick. Remove from heat, and let cool until you can handle it. This is your polenta.
Preheat oven to 375 degrees F. Oil a 10-inch pie pan. Add the polenta, and use a spatula and wet hands to form it into a smooth, thick crust over the bottom and sides of the pan. Brush the surface with olive oil, and bake uncovered for 45 minutes.
While the crust bakes, heat 1 tablespoon olive oil in a medium sized skillet. Add the onion, and saute for 5 to 8 minutes, or until it begins to soften. Add the bell pepper, mushrooms, and zucchini, and saute until everything is tender. Stir in the garlic and herbs, and saute just a few more minutes.
Turn up the oven to broiling temperature. Sprinkle half the cheese onto the bottom of the baked crust, then add the tomato slices. Spread the sauteed mixture over the tomatoes, and sprinkle the remaining cheese on top. Broil until brown (about 5 minutes), and serve hot.
