I found the trick in making the crust crunchy...while cooking polenta add about a tbs of olive oil and cook until very thick. Pour into a brownie pan (8x8?) and broil. The oil will crisp both sides of the polenta. I doctored the recipe by adding chicken broth and italian seasoning to polenta while cooking. Topped with a light slather of sauce, parma, fresh sliced mozzarella, chopped tomatoes, sauted onions, garlic, green pepper and some pepperoni. Finished with handful of cheese and a sprinkle of crushed red pepper flakes. The whole diced tomato did soften my crunchy crust. Next time I would avoid the seeds and pulp. Otherwise, it was FANTASTIC!
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I found the trick in making the crust crunchy...while cooking polenta add about a tbs of olive...