POLENTA PIZZA

Polenta 'Pizza'

Makes 8 to 10 servings

2 cups cornmeal

1 cup shredded local cheese (we used Asiago cheese from Rocking R Dairy)

1/2 teaspoon local salt

1/8 teaspoon cayenne pepper

Pizza toppings of choice (see below)

Preheat oven to 400 degrees. Line two large sheet pans with parchment paper.

In a deep pot, bring two quarts water to a boil. Whisking constantly, slowly add cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, reduce heat to low and cook, stirring constantly, until cornmeal starts to pull away from the sides of the pan, three to four minutes. Stir in the cheese, salt and cayenne until evenly mixed.

Pour mixture in rounds onto parchment paper, forming 'pizzas' about six inches in diameter. Top with your choice of pizza toppings and bake 20 to 25 minutes, until cheese on top is melted or softened, and there's a hint of browning around the edges of the polenta. Serve hot.

Topping suggestions: Shrimp, tomatoes, wilted spinach, and goat cheese; tomato, basil, and feta; black beans, corn, garlic, and cheddar.