Pizza with polenta crust

Polenta with tomato sauce and sheep cheese is a traditional recipe that combines the simple and healthy flavors of basic ingredients with the tempting aromas of tomato sauce. This recipe not only offers a delicious dish but also a healthier alternative to classic pizza, with a lower calorie content. I invite you to discover step by step how to prepare it and bring a touch of flavor to your kitchen.

Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Servings: 6

Ingredients

*For polenta:*
- 250 g cornmeal
- 1100 ml water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 5 cloves garlic, finely chopped

*For tomato sauce:*
- 1 can whole tomatoes in their own juice
- 2 teaspoons sugar
- 250 g crumbled sheep cheese
- 100 g butter
- 2 small red onions or 1 large, chopped
- 5 cloves garlic, chopped
- 150 g grated cheese
- Oregano, basil, cumin, thyme (to taste)
- 2 bay leaves
- 3 tablespoons olive oil
- 1/4 teaspoon white pepper

Preparation

1. Preparing the polenta:
In a large pot, bring the water to a boil with the salt and chopped garlic. Let it boil for about 5 minutes. This step is essential as the garlic will infuse the water with flavor.

After the water has boiled, add the cornmeal in a rain-like fashion, stirring continuously with a wooden spoon. This trick will prevent lumps from forming. Reduce the heat to low and continue stirring until the polenta becomes smooth.

Cover the pot with a lid and let the polenta cook for 10 minutes. Finally, add the olive oil and let it boil for a moment. Then, set the polenta aside to cool slightly.

2. Preparing the tomato sauce:
Peel the onion and garlic, wash them, and chop them finely. In a large skillet, heat 3 tablespoons of olive oil and 20 g of butter over low heat. Add the chopped onion and garlic and sauté for 5 minutes, stirring occasionally, until they become glossy and soft.

Remove the tomatoes from the can, chop them into small cubes, and mix the tomato juice with the 2 teaspoons of sugar and desired spices. Add the tomato mixture over the sautéed onion and garlic, along with the bay leaves and white pepper. Let the sauce simmer for 5-10 minutes until it thickens slightly.

3. Assembly:
Prepare a 20x30 cm baking dish, greasing it with half of the remaining butter. Pour the polenta into the dish, leveling it evenly. Over the polenta, distribute the tomato sauce with the onion and garlic. Then, add the crumbled sheep cheese, the remaining butter, and the grated cheese. Sprinkle oregano on top for added flavor.

4. Baking:
Preheat the oven to 180°C. Place the dish in the oven and bake for 30 minutes or until the top is golden and crispy.

5. Serving:
This polenta with tomato sauce and sheep cheese can be served immediately, hot, but it is also delicious cold. I recommend it alongside pickled cucumbers or a fresh salad.

Tips and variations:
- If you want a spicy dish, add a halved green chili, seeded, to the tomato sauce. Taste it before adding it to the sauce to control the heat level.
- You can experiment with different types of cheese, such as feta or mozzarella, for a different texture and flavor.
- Replace the tomato sauce with a mushroom sauce for a hearty version, perfect for those who prefer a more earthy taste.

Nutritional benefits:
Polenta is a good source of complex carbohydrates, providing long-lasting energy. Additionally, sheep cheese adds protein and calcium, while tomatoes are rich in vitamin C and antioxidants.

Frequently asked questions:
- *Can I use instant cornmeal?*
Yes, but the cooking time can be significantly reduced. Follow the package instructions for best results.

- *What drinks pair well with this dish?*
A dry white wine or a pale beer can perfectly complement the flavors of the polenta with tomato sauce.

- *How can I store leftovers?*
They store well in the refrigerator for 2-3 days. Reheat in the oven or microwave before serving.

This polenta with tomato sauce and sheep cheese recipe is not only delicious but also a fantastic way to experience a reinterpretation of a classic dish. With every bite, you will feel an explosion of flavors and textures that will surely leave you wanting to repeat it. Enjoy your meal!

 Ingredients: For the polenta: 250 g cornmeal, 1100 ml water, 1 teaspoon salt, 1 tablespoon olive oil, 5 cloves of garlic. For the composition: 1 can of whole tomatoes in their own juice, 2 teaspoons sugar, 250 g sheep cheese, 100 g butter, 2 small red onions or 1 large, 5 cloves of garlic, 150 g cheese, oregano, basil, cumin, 2 bay leaves, thyme, 3 tablespoons olive oil, 1/4 teaspoon white pepper.