4tablespoonsvariety of fresh or dry herbs and spicesrosemary, thyme, chives, parsley, chili powder, etc..., chopped
Maldon saltto garnish
Instructions
Preheat oven to 400° F(205°℃). Position one rack in the center and the other on the bottom third.
In a bowl, combine the cornmeal with 4 cups of hot water. Set aside.
Drizzle about 2 tablespoons of olive oil on a sheet pan (12 x 18 inches). Set aside.
Combine the minced herbs with 3 tablespoons of olive oil, Set aside.
Bring water to boil in a large pot.
Add salt and 2 tablespoons olive oil.
Reduce heat to low.
Add the soaked cornmeal and stir for about 5 minutes or until thickened (the water will be absorbed).
Spread on greased sheet pan to desired thickness.
Spread the herb-soaked herbs evenly over the top.
Sprinkle with Maldon salt.
Place pan on the bottom rack and bake at 400°℉ (205°℃) for approximately 20 minutes.
Lower heat to 375° F (190°℃), transfer the pan to the middle rack and continue to bake for another 15-20 minutes.
Allow to cool and cut into pieces.
Video
Notes
When cooking polenta, be careful not to burn yourself as there are bursts of air which escape from the mixture...no casualties please.Each serving is a 4x3-inch rectangular portion.
Preheat your oven: To ensure a crispy crust, preheat your oven to the recommended temperature before baking.
Spread evenly: Aim for an even thickness when spreading the cooked polenta onto the baking sheet. You can use a spatula or the back of a spoon to achieve a smooth, consistent layer.
Spread the polenta mixture quickly: Once you've spread it onto the baking sheet, work quickly to spread it evenly before it sets.
Garnish with Maldon salt: To enhance the flavor of your polenta crust pizza, consider garnishing it with Maldon salt.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.