That’s polenta, that’s grits, that’s like a veggie pizza… let me introduce you la gritzza !
Rachael of pizzarossa was our August 2012 Daring Cook hostess and she challenged us to broaden our knowledge of cornmeal! Rachael provided us with some amazing recipes and encouraged us to hunt down other cornmeal recipes that we’d never tried before – opening our eyes to literally 100s of cuisines and 1000s of new-to-us recipes!
So I’ve made a tart with polenta/grits as a crust, with a grilled garlic tomato sauce and poached green Summer veggies. Served at room temperature, that’s a delicious holiday dish.
Other polenta/grits posts :
saffron polenta with ratatouille
corn bread
tamale pie
millas (dessert)…in a next post
I cooked the cornmeal with only water in the microwave, it’s easier. Then, I’ve added spices, olive oil. Put in the mold. Let cool, paint with more oil.
Roast it in…
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