I make this with a bean pesto tomato topping instead of a traditional sauce, because the polenta tends to be absorbent.
Preheat oven to 400. Mix 1 1/2 cups cornmeal with 1 1/2 cups water and some sea salt. Bring 1 1/2 cups of water to a boil and add the cornmeal mixture, cook until it is porridge-y. Add 1/2 cup of parmesan, or swiss. Pat into a 9 x 13 baking pan (buttered). Drizzle with olive oil & put in oven.
While that is baking, carmelize onions on stovetop. Then, mash 1 cup of any white beans with a fork. Add plenty of halved cherry tomatoes and pesto to taste.
After 30 minutes, pull crust from oven, spread with topping, carmelized onions or your roasted vegies of choice, and more cheese if it is Friday ;). Let it bake for 10-15 more minutes.
Preheat oven to 400. Mix 1 1/2 cups cornmeal with 1 1/2 cups water and some sea salt. Bring 1 1/2 cups of water to a boil and add the cornmeal mixture, cook until it is porridge-y. Add 1/2 cup of parmesan, or swiss. Pat into a 9 x 13 baking pan (buttered). Drizzle with olive oil & put in oven.
While that is baking, carmelize onions on stovetop. Then, mash 1 cup of any white beans with a fork. Add plenty of halved cherry tomatoes and pesto to taste.
After 30 minutes, pull crust from oven, spread with topping, carmelized onions or your roasted vegies of choice, and more cheese if it is Friday ;). Let it bake for 10-15 more minutes.
Mollie Katzen has this same topping (white beans, mashed, with pesto and cherry tomatoes) as a dip in one of her cookbooks, and it's great that way too.
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