Polenta Pizza – Summer hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today isPolenta Pizza
SUMMER HOT LUNCH RECIPE WAGON: Polenta Pizza
Serve simple mixed greens with this easy twist on pizza – cornmeal base with traditional pizza toppings.
3 cups of water, divided
1 ½ cups yellow cornmeal
¼ teaspoon salt
2 tablespoons olive oil
1 medium-size yellow onion
4 ounces mushrooms
1 cup plain spaghetti sauce or pizza sauce
4 ounces thinly sliced pepperoni
¼ cup sliced black olives
4 ounces mozzarella cheese grated (1 cup)
oven to 400°F. Lightly grease a 12 inch pizza pan or large baking sheet. To make the cornmeal crust, and a medium-sized saucepan, Bring 1 ½ cups water, cornmeal, and salt. Using a wire whisk, stir the cornmeal mixture into the boiling water.
the cornmeal until it thickens, stirring occasionally, about two minutes. Spread the cornmeal in an even layer over the pizza pan, or form a 12 inch round up on the baking sheet, making a slight rim around the edge. Bake for 15 minutes.
slice onion and mushrooms, in a large skillet, heat oil over medium heat. Add the onion, sauté three minutes. Add the mushrooms sauté until softened, three minutes. Remove from heat
the crust from the oven and spread it with spaghetti sauce. Arrange the onions and mushrooms, olives and pepperoni over the sauce. Sprinkle the pizza with mozzarella cheese; Bacon until the topping is bubbly, about 15 minutes. Cut into wedges. Pack in a heated lunchbox for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
SUMMER LUNCH CHEF
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