POLENTA PIZZA CRUST

1 1/2 cups yellow cornmeal
1 cup cold water
1 cup boiling water
1/2 tsp salt (or to taste)
1/2 cup grated parmesan (optional)

Preheat oven to 375. Spray a 9 inch pie pan with nonstick spray.

Place cornmeal in a small bowl. Add cold water and stir until well mixed. Stir cornmeal mixture into saucepan of boiling water. Cook, stirring over low heat until thickened, 3 to 5 minutes. Remove from heat and stir salt and Parmesan.

Spread cornmeal mixture to form a crust in the greased pan, using wet hands or a spatula. Spread evenly across bottom and up sides.

Bake uncovered for 30 minutes.

I make this crust on a rather large square pan and do not shape into a pie. I, then cut into squares. Toppings can consist of sauteed green and yellow peppers, mushrooms, etc.

Adapted by: Susan Resnik
Source: Gourmet Grains, Beans, and Rice by Dotty Griffith