Gooey cheese melting into baked polenta—crisp on the outside with a creamy interior—is as satisfying as a pizza but it’s gluten-free. Serve with a green salad for a satisfying meatless Monday meal.
For the polenta crust:
1 1/3 cups gluten-free medium-ground cornmeal
Kosher salt and freshly ground pepper
1 1/2 tablespoons olive oil, plus more as needed
For the topping:
1/2 pound fresh mozzarella cheese, coarsely grated
1/4 cup thin asparagus spears, sliced into 1 1/2 inch lengths
2 garlic cloves, minced
1 1/2 tablespoons olive oil
1/2 teaspoon balsamic vinegar
Kosher salt, to taste
Freshly ground pepper, to taste
1/3 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh oregano
To make the polenta crust, in a microwave-safe bowl, mix 4 cups water, the cornmeal and 1 3/4 teaspoon salt. Place in the microwave and cook at the high setting for 5 minutes. Stir thoroughly, then return to the microwave and cook at the high setting for 5 more minutes. Stir well. Return to the microwave and cook at the high setting until very thick, about 5 minutes longer. Stir again, and then mix in the 1 1/2 tablespoons olive oil and a generous amount of pepper.
Brush a large pizza pan generously with olive oil. Spread the cornmeal mixture out on the pan in a circle about 1/3 inch thick and about 12 inches in diameter, building up the edges slightly.
Preheat an oven to 375°F .
Sprinkle the mozzarella cheese over the pizza crust on the pizza pan, leaving a border.
In a small bowl, mix the tomatoes, asparagus, shallot, 1 1/2 tablespoons olive oil, garlic and the vinegar. Season to taste with salt and pepper. Spoon the tomato mixture over the cheese. Sprinkle with the Parmesan cheese.
Bake the pizza until it is beginning to brown in spots, about 20 minutes. Let stand for 5 minutes to set up. Sprinkle with the oregano and serve immediately with forks and knives for eating.
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