Deep-Dish Polenta Pizza
Inspired by Real Simple
1 C. Corn Meal
1/4 C. Cheddar Cheese, shredded
1/2 t. Salt
1/4 t. Pepper
1 T. Olive Oil, plus more for the pan
8 mini Portobella Mushrooms
1 Onion, thinly sliced
4 cloves Garlic
1 t. Crushed Red Pepper, or to taste
1/4 C. Boursin Cheese
Heat oven to 400° F. Oil a 9-inch pie plate; set aside.
In a medium saucepan, bring 2 1/4 cups water to a boil. Whisking constantly, slowly add the corn meal. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the side of the pan, 4 to 5 minutes. Stir in the cheddar cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Using a spoon, spread the polenta over the bottom and up the sides of the prepared pan.
In a saute pan, combine olive oil, crushed red pepper, and garlic over medium heat until becomes fragrant. Add portobella mushrooms and cook until liquid is released, approximately five minutes. Add onions and cook until slightly softened. Spoon the mixture over the polenta and bake until the polenta is crisp around the edges, 25 to 30 minutes.
Note: Consider cooking polenta for a few minutes in oven before adding mixture to increase crispiness. Also, polenta will firm as it cools but may initially remain soft.