Yield: 1 Servings
|Nonstick cooking spray|
|1½ cup||Yellow cornmeal|
|1 cup||Cold water|
|1 cup||Boiling water|
|½ teaspoon||Salt to taste|
|½ cup||Grated parmesan; ( optional for me)|
I have this recipe from Gourmet Grains, Beans and Rice for Polenta Crust I have tried it and it can be a finger food. It is firm. Polenta is made of cornmeal. Here it is:
Spray a 9 inch pie pan with nonstick spray. Preheat oven to 375. Place cornmeal in a small bowl. Add cold water and stir until well mixed. Stir cornmeal mixture into saucepan of boiling water. Cook, stirring over low heat until thickened, 3 to 5 minutes. Remove from heat and stir salt and Parmesan.
Spread cornmeal mixture to form a crust in the greased pan, using wet hands or a spatula. Spread evenly across bottom and up sides. Bake uncovered for 30 miutes.
I make this crust on a rather large square pan and do not shape into a pie, I, then cut into squares.
Toppings can consist of sauteed green and yellow peppers , mushrooms , etc.
Posted to fatfree digest by susy2000@... (Susan Resnik) on Nov 18, 1998, converted by MM_Buster v2.0l.