I decided to do a polenta pizza for a summer time class at Ecovillage; this is a great alternative to a wheat based crust and is a vehicle for most seasonal ingredients. I also used Cayuga Pure Organics' black beans as one of the toppings; a great local ingredient available year round. Black beans, as well as many other Cayuga Pure Organics' beans, look and taste delicious as a topping to any kind of pizza.
Another great resource that needs some attention is Finger Lakes Dexter Creamery's kefir cheese; this raw milk cheese is bursting with flavor and some serious culture. As far as I know this is the only farm producing a natural-rind raw-milk kefir cheese packed with probiotics; they have many different varieties, each with a unique flavor that has been influenced by temperature, time, and PH levels. For one of the pizza toppings I decided to use their "Kefir Gold"; a grated version of their cheese that is reminiscent of a good Parmesan and Romano cheese that has been blessed with the complexity of a cosmos, it also has a pleasant nutty finish!
Here's a few pictures for your eyes to nibble on!
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| Polenta set and chilled, ready to get toasted! |
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| The vegan: summer squashes, oil-cured olives, heirloom tomatoes, capers, garlic |
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| The Vegetarian: CPO black beans, basil, heirloom tomatoes and .... |
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| KEFIR MADNESS!!! |
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| Melted Kefir Gold + Black Beans + Veggies + Polenta = A Tasty Locally-Sourced Summer Meal! |
| Polenta Pizza with Summer Squash, Tomatoes, Oil-Cured Olives, and Capers By Hans Butler | Ingredients 1 ½ qt veg stock or water 1 oz extra virgin olive oil Salt and pepper, to taste 2 cups Farmer Ground Polenta 1 lb tomato, cut in ½ pieces 10-12 oz summer squash, sliced thin 2 Tbsp oil-cured olives, minced 2 Tbsp capers 1 Tbsp garlic, minced 2 Tbsp extra virgin olive oil 1 Tbsp balsamic vinegar Pepper, to taste |
| Directions 1)Bring stock to a boil and add oil, salt and pepper, and polenta; make sure to stir constantly to thoroughly incorporate the polenta 2)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 3)Lightly coat a ½ sheet pan (12”x 17”) with olive oil and spread the polenta evenly over the whole pan, let it chill for at least 30 minutes in the refrigerator 4)Crisp the top of the polenta under a broiler for a few minutes or in a 450 degree oven, just until golden brown 5)Sprinkle a couple teaspoons of salt over the sliced squash and let drain in a colander for 20-30 minutes; you can also press down firmly on the squash to help release some of the liquid 6)Mix the tomatoes, squash, olives, capers, garlic, oil, vinegar, and pepper; evenly distribute over the top of the crisped polenta 7)Put under the broiler for a few minutes or a 425 degree oven for about 25-30 minutes to crisp the toppings slightly and heat the pizza through, cut into squares and serve Makes 20 - 6oz servings | |
| Polenta Pizza with Black Beans, Basil, Tomatoes and Kefir Cheese By Hans Butler | Ingredients 1 oz olive oil 2 oz garlic, sliced Salt and pepper, to taste 1 ½ qt veg stock or water 2 cups Farmer Ground Polenta ½ lb tomato, cut in ½ pieces 2 c cooked CPO black beans 1 c basil , julienned 2 Tbsp extra virgin olive oil 1 Tbsp balsamic vinegar Salt, to taste Pepper, to taste 6 oz kefir cheese (kefir gold) |
| Directions 1)Heat a large heavy bottom pot over medium heat, add oil 2)When butter is melted add sliced garlic and saute 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 ½ sheet pan (12”x 17”) 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, beans, basil, oil, vinegar, salt and pepper; evenly distribute over the top of the crisped polenta 9)Sprinkle cheese evenly over the other toppings, return to the broiler or 425 degree oven to crisp the toppings slightly and heat the pizza through, cut into squares and serve Makes 20 - 6oz servings | |
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