Use Leftover Polenta For Quick And Easy Gluten-Free Pizza Crust
Use Leftover Polenta For Quick And Easy Gluten-Free Pizza Crust
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Level up your homemade pizza game and put that leftover polenta to good use. (Step aside, cauliflower pizza crust.)
If you've never tried it, polenta is made from cornmeal porridge and often served with short ribs or topped with ragu. The dish originated in Northern Italy, where it was enjoyed by farmers, and today has emerged as a standard menu fixture in Italian restaurants. If you end up with a takeout box full of it, rejoice — who said leftovers have to be boring? Or a repeat of the same thing you had for dinner last night? This polenta pizza crust recipe is a transformative way to repurpose those leftovers. But, if you'd rather skip the dining-out part, you can simply swing by the grocery store. Polenta is sold as raw corn grits to be boiled and rehydrated or as a pre-cooked tube in the refrigerator aisle.
Its mild corn flavor makes for a savory, texturally-interesting pizza crust that also happens to be gluten-free. Plus, polenta is an easy way to incorporate a little extra fiber into your diet, and there's no need to wrestle with finicky yeast or wait for the dough to rise. You can even cook the polenta in the microwave. Admittedly, the crust does need some time to set up in the fridge — at least an hour up to overnight. But, with some planning, you could even make it a few days ahead and forget about it.
Source: Tasting Table
