I love prosciutto and I love spinach. But I didn’t want to make a regular pizza and then I was thinking of corn bread and what d’ya know, I saw a link on my homepage, the NYT.
- ½ cup milk, preferably whole (I used skim milk because I refuse to drink whole milk)
- 2 cups water
- Salt (use conservatively because prosciutto is already salty)
- 1 cup coarse cornmeal
- 1 large onion, chopped
- ½ cup chopped prosciutto ends
- 1 lb baby spinach
- 1 cup goat cheese, crumbled
- ½ cup Parmesan cheese, crumbled
- In a medium saucepan over medium-high heat, combine milk with water and a large pinch of salt
- Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming
- Turn heat to low and simmer, whisking frequently, until thick, 10-15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.
- Stir 1 TB oil into cooked cornmeal
- Spoon it onto a pizza pan that has been brushed with olive oil, spread it evenly to a thickness of about ½ inch all over
- Cover put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer)
- Heat oven to 450ºF.
- Put polenta in oven and bake for 25-30 minutes, or until it begins to brown and crisp on edges
- Meanwhile, put 2 TBS oil in a large pan over medium heat
- Add onion and prosciutto and cook, stirring occasionally, until onion is soft and prosciutto is nicely browned, about 10 minutes, set aside
- Add spinach to pan and sauté until it releases its water and pan becomes dry
- Take polenta out of oven, sprinkle with cheese, then spread onion-prosciutto mixture and spinach evenly on top of cheese; drizzle with another tablespoon olive oil
- Put pizza back in oven for 2 minutes, or until cheese begins to melt and prosciutto and vegetables are warmed through
- Cut into slices and serve hot or at room temperature (optional: sprinkle more Parmesan before serving hot)
*Adapted from the New York Times.