AmericanItalian

Polenta Breakfast Pizza

Name: Polenta Breakfast Pizza
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups chicken stock -- preferably homemade; 1 cup whole milk; 1 cup course polenta; Kosher salt -- to taste; 4 tablespoons extra-virgin olive oil -- separated (plus more for oiling the pan); 1 yellow onion -- finely sliced; 2 teaspoons sugar; 8 ounces shitake or other type of mushrooms -- cleaned and sliced; 12 thin asparagus sprigs -- trimmed and cut into 1-inch pieces; Kosher salt and pepper -- to taste; 4 slices bacon -- cut in 1/2-inch pieces and fried crisp; 1 1/2 cups finely grated Asiago; 2 tablespoons pine nuts; 2 fried or poached eggs -- optional

Polenta Breakfast Pizza is a wonderful Sunday morning treat or a light and delicious weekday dinner. Feel free to mix up the toppings!

By Chef Laura Bonicelli

breakfastonedish

Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Servings

6 servings

Ingredients

For the Polenta

2 cupschicken stock -- preferably homemade
1 cupwhole milk
1 cupcourse polenta
Kosher salt -- to taste

For the Toppings

4 tablespoonsextra-virgin olive oil -- separated (plus more for oiling the pan)
1 yellow onion -- finely sliced
2 teaspoonssugar
8 ouncesshitake or other type of mushrooms -- cleaned and sliced
12 thin asparagus sprigs -- trimmed and cut into 1-inch pieces
Kosher salt and pepper -- to taste
4 slicesbacon -- cut in 1/2-inch pieces and fried crisp
1 1/2 cupsfinely grated Asiago
2 tablespoonspine nuts
2 fried or poached eggs -- optional

Instructions

1
Heat oven to 425 degrees. Oil a silpat on a baking sheet.
2
Make polenta by combining stock and milk in a medium saucepan and bringing to a boil. Slowly add polenta to liquid while continually stirring with a whisk, making sure polenta is incorporated. Switch to a wooden spoon as mixture begins to thicken. Add Kosher salt to taste. Keep stirring until thick and remove from heat. Depending on the polenta you are using, this could take anywhere from 10 to 20 minutes.
3
Spread polenta into a rectangle on the silpat making it about 1/2 to 3/4" thick. Do this while polenta is hot and still easy to spread. Place polenta in the oven and bake for 25 to 30 minutes or until edges begin to brown. If it bubbles up, poke it with a fork and push it back onto the pan.
4
While polenta is baking, heat 2 tablespoons of olive oil in a medium sautÈ pan over medium-high heat and sautÈ onion until browned and caramelized. This will take 15 minutes or longer. Stir in sugar and remove the onions from the pan. Add more oil to pan if necessary, and sauté mushrooms until they start to brown and give up some of their moisture. Add in asparagus and sautÈ until bright green and crisp tender, 2 to 3 minutes. Season with salt and pepper.
5
When polenta is browned, remove from oven and cover with 1/2 of the Asiago cheese. Follow with the onions, mushrooms and asparagus, and bacon. Top with remaining Asiago and pinenuts.
6
Return the pizza to the oven for 2 to 3 minutes to melt the cheese. Top with eggs, if using.

Nutrition (per serving)

198

Calories

Protein

15g

Carbs

14g

Fat

Fiber

47mg

Sodium