About This Recipe
By: Chef Laura Bonicelli
Polenta Breakfast Pizza has a versatile polenta crust that goes with any topping. This is more than just a breakfast pizza. It’s worthy of your dinner table as well.
Polenta has been a part of my life since I was a child. My Grandmother made it for my Dad – probably every week. I thought, at the time, that it was awful. But I changed my mind. – I later learned to love the stuff! Grandma Lucy called it “peasant food.” I remember telling her that Chef’s across America were putting it on their menus. She thought that was ridiculous.
I have to confess that I rarely make this recipe as it’s written. The crust, yes. The toppings – rarely. It’s just too tempting to use the mozzarella in the fridge – or the heirlooms from the garden.
The crust goes together in about 20 minutes. You can use a coarse polenta if you like. The ratio of 3 cups of liquid to 1 cup of polenta is what you have to keep in mind. If you want to forego the stock or the milk – the mixture can be made with water. You don’t have to stir constantly, just consistently.
If you don’t have a Silpat (silicone mat), I’d recommend making the crust baking sheet covered in parchment. Then, oil the parchment. The polenta can stick on the edges if you don’t use enough oil. A silicone mat is your best bet. Prebaking the crust is what makes it a crust – so don’t skip that step.
Caramelized onions go so well with polenta! Yes, they take some time – but are so worth the effort. A little sugar help with the caramelization, but also, the sweetness enhances the onion flavor. I also love the combination of asparagus and mushrooms. Undercook the asparagus. Remember, it’s going to get some extra heat in the oven when you’re finishing the pizza.
Finally, we love to finish the pizza off with crisp bacon, cheese, and a fried or poached egg. It’s showy and delicious. Breakfast, lunch, or dinner – you’re going to love this recipe!
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