PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 1 cup polenta (cornmeal)
  • 4 cups water
  • 1 teaspoon salt
  • 1 tablespoon olive oil, divided
  • 2 cups of shredded mozzarella cheese 
  • 1 cup of Stefano basil tomato sauce
  • ¼  cup grated Parmesan cheese
  • ⅛   tsp oregano (optional)
  • Kosher salt
  • ¼  cup coarsely torn, loosely packed fresh basil leaves (optional)

PREPARATION:

  1. In a medium-sized saucepan, bring 4 cups of water to a boil. Add the salt and slowly whisk in the polenta to avoid clumps.
  2. Reduce the heat to low and simmer the polenta, stirring constantly, for about 15-20 minutes or until it becomes thick and smooth.
  3. Pour and spread the polenta out onto a baking sheet or dish into a circle about ⅓ -inch thick. Cover with plastic wrap and transfer the baking sheet to the refrigerator and chill until firm, at least 2 hours.
  4. Arrange a rack in the middle of the oven and heat to 450°F.
  5. Remove the baking sheet from the refrigerator. Drizzle ½  of the the oil onto the polenta crust. Bake until it begins to crisp around the edges, about 15 minutes.
  6. Remove from oven and top with the mozzarella, tomato sauce, Parmesan, and oregano.
  7. Sprinkle lightly with salt and drizzle with the remaining 1/2 tablespoon of oil.
  8. Bake until the cheese is melted and bubbling, 10 to 12 minutes. 
  9. Remove from oven, let rest for 5 minutes, and top with fresh basil before cutting and serving.