Polenta “Pizza” with Crumbled Sage from One Good Dish by David Tanis
This is one of those serendipitous, stumbled-upon creations. I had made a big pot of polenta, and I poured the leftovers into a baking dish in a thin layer. The next day, foraging in the fridge for...
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Cooking tools:
- Oven
- Stove
- Pot
- Baking dish
Ingredients
- 1 cup stone-ground polenta
- Salt
- Red pepper flakes
- Pepper
- ½ cup grated Parmigiano-Reggiano or Pecorino Romano cheese
- Leaves from 1 bunch dried fresh sage (see Note)
- Extra virgin olive oil for drizzling
- ½ pound fresh mozzarella
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