Had some roasted corn meal mush that needed to be used, some left over (really good) spaghetti sauce that Mom made the other night, and shredded mozzarella that was looking a little peak-ed this morning. Well, that spells polenta pizza, right?
Sliced and fried the mush (I used coconut oil, of course), warmed the sauce and spread liberally over the fried polenta slices, added shredded mozzarella, also liberally, plus some slice black olives for Mom's, and popped it all in the toaster oven 'til the cheese melted. Served for breakfast; I dropped a poached egg on it, of course; Mom opted for a fried drain stopper on the side, as usual.
This is awesomer than it has any right to be. Plus, it's gluten free, grass fed, free range, non-GMO, new-age, kaleless, and just plain-old tasty.
That sounds really good, though I think I would probably add some kale :P
ReplyDelete'Course you would
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