Quick Weeknight Supper: Cast-Iron Polenta Griddle Cake
This gluten-free pizza alternative, courtesy of Chef Brandt Bishop, is easily tailored to what’s in season. Try winter greens and roasted green chiles, or whatever suits your fancy, in place of peppers and basil.
For the Polenta
3 cups stock or water
1 cup coarse-ground polenta,
such as Bob’s Red Mill brand
Salt and pepper to taste
¼ cup Parmesan cheese
For the Topping
2 cups marinara sauce
1 whole bell pepper, seeded and diced
1 cup diced, smoked ham
2½ oz shredded mozzarella cheese
½ cup Parmesan cheese
Garnish 5-6 fresh basil leaves
Bring stock or water to a boil. Stir in the polenta. Reduce to low heat for 5-10 minutes, stirring continuously to avoid scorching. Once thickened, remove from
heat and stir in the Parmesan. Add salt and pepper to taste.
Scoop the polenta into an oiled 8-inch cast-iron skillet. Press down with the back of a spatula to form an even shape along the entire edge of the pan.
Evenly distribute the marinara sauce across the top of the polenta and sprinkle toppings evenly. Bake at 400°F for 20 minutes. Garnish with freshly torn basil leaves, if desired. Makes 8 servings.