Anyway, hope un-pizza week was enjoyed. I’m taking Saturday off but will be back next week on Wednesday with your regularly scheduled posts twice a week.
And now, to take un-pizza week home, I am going home. Or rather to a blog written in my hometown.
When I happened upon this blog, written by someone in St. Louis I was an instant fan. Particularly because she is not native to St. Louis her fondness for the city seems genuine. And St. Louis is a terrific town.
And we will keep on keepin’ on. Even without Pujols.
Have you been to or are you from St. Louis? What do you think of it? Any favorite places? Please pretty please leave me a comment and tell me!
Of the many recipes of darling Natalie’s I have bookmarked, this one for a polenta pizza seemed easy and, well, I had the stuff to make it so…well minus the pepperoni seeing as I don’t eat that.
For you gluten-free folks(you’re so liberated! I’m gluten’s bitch), I think this is ok? There is no wheat, at any rate.
This is a knife and fork affair. But calling it pizza makes it taste better.
Polenta Pizza(from The Sweets Life blog)
1/2 cup cornmeal
2 1/2 cups H2O
1/2 tsp. salt
1/2 cup chopped onion
1/2 cup diced red bell pepper
3 cups baby spinach
1/2 cup marinara(I used a roasted onion and garlic flavored pasta sauce)
1/4 tsp. dried oreganp
1/2 cup shredded mozzerella(I used reduced fat)
Spray a 9″ pie pan with nonstick spray. Put water, cornmeal and salt in a saucepan and stir it up well. Bring to a boil then stir constantly for several minutes until it is thick. Pour into pin pan and spread evenly, then cover and refrigerate until cold.
Spray a skillet, heat to medium-high then saute onion and bell pepper until soft, add spinach and stir until wilted.
Spread 1/2 cup marinara over the cornmeal base in the pie pan. Spread veggies on top and sprinkle with oregano. Place in 450 degree oven for about 10 minutes. Add cheese and bake a few minutes more.
Give a hefty grind of sea salt and pepper in there at some point.