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Polenta Pizza with Grilled Vegetables, Bacon and Goat Cheese

By Chef Hans Butler


2 oz unsalted butter
4 oz garlic, sliced
Salt and pepper, to taste
3 qt vegetable stock or meat stock
4 cups Farmer Ground Polenta

2 lb tomato, cut in ½ pieces
1 lb zucchini, grilled and cut in ½ inch pieces
1 lb eggplant, grilled and cut in ½ inch pieces
2 c basil, chopped
2 lb bacon (smoked tofu or tempeh), crisped and cut in ½ inch pieces

1 ½  lb of goat cheese

1) Heat a large heavy bottom pot over medium heat, add butter
2) When butter is melted add sliced garlic and sauté gently
3) Season with salt and pepper, and add the stock
4) Bring stock to a boil and add the polenta, stirring constantly
5) Lower heat once the polenta comes to a simmer, stirring every few minutes for 25-30 minutes, until the polenta is very thick and pulling away from the pan, adjust the seasoning if necessary, remove from heat
6) Lightly coat a full sized sheet pan with olive oil and spread the polenta evenly over the whole pan, let it chill for at least 30 minutes in the refrigerator
7) Crisp the top of the polenta under a broiler for a few minutes or in a 450 degree oven, just until golden brown
8) Mix the tomatoes, zucchini, eggplant, basil, and bacon in a large mixing bowl; evenly distribute over the top of the crisped polenta
9) Crumble the goat cheese evenly over the other toppings, return to the broiler or 450 degree oven to crisp the toppings slightly and heat the pizza through, cut into squares and serve

Makes 4-5 servings