Watch out, world. There’s a new Mini Deep Dish Polenta Pie in town.
Because apparently the old one was dragging us down?
Guess WHAT. And no, I’m not going to bore you silly with stories about how I went through my closet this weekend on the search for a single black tee, thus catapulting a massive purge sesh/thrift store donation, post the obvious prerequisite fashion show for my (lucky? poor?) husband, modeling disgusting dated skirts from my 20s and awkward tops that for some unknown reason I thought worked. They did not work. And I can happily report that I am left with three articles of clothing. A blank tank top, and another black tank top. And jeans. I feel so good.
Where was I?
Ohyesyeyseyes. Guess WHAT. And no, I’m not going to drag on and on about the additional 17 feet of snow that will be plummeting to the Earth and my yard later today and all day tomorrow, trapping me inside my house with nothing but food and wine and a cozy puppy and pillows and blankets and never ending fire logs and movies forever and ever! Oh wait I like that.
What was I saying?
Ohyesyeyseysyeyesyeyseysyes. Guess WHAT. And no, I’m not going to obsess any longer over this dern fake eyelash that refuses to let go of its lethal grip to my face. But you know what? I’m actually starting to get used to her. She’s found a home, ya know? I’ve named her Phyllis. She just gets me.
I feel like I was about to tell you something.
Ohyeysyesyeysyesyeysyeysyeysyesyeysyesyes. Maybe I just should just let these next two photos tell you.
Yeah right! As if I can shut up for two entire seconds.
This is the deal: baby deep dish polenta pizza pies with any topping you dig. Mini pepperonis? How could you not? Thinly sliced mushrooms and red onion? My heart can’t even deal. Dehydrated tomatoes? There’s a ringing in my ears. Piles of shredded melty oozing mozzarella cheese for days? I’ve fallen and I can’t get up.
Topped with fresh basil for a little extra sumpin sumpin? (whatever that means)
And I made them mini so you can eat 5,267. Happy?
Because I am.
Mini Deep Dish Polenta Pies:
What it took for 6 mini pies:
* 1 cup polenta (ground cornmeal)
* 1/2 cup freshly grated parmesan cheese
* 1 cup shredded mozzarella cheese
* 1/2 cup mini pepperonis
* 1/2 cup sliced mushrooms
* 1/2 cup sliced red onion
* 1/2 cup dehydrated tomatoes (or sun-dried)
* coarse salt and freshly ground pepper, for taste
* fresh basil leaves, for garnish
Preheat oven to 400.
In a medium saucepan, bring 2 1/4 cup water to a boil. Slowly add the polenta, reduce the heat to low and whisk until the polenta has thickened, about 5 minutes. Off the heat, add the parmesan cheese, and a pinch of salt and pepper. Stir to combine.
Lightly spray 6 ramekins with cooking spray. Spoon a few Tbs. of the polenta into each cup, and then press it down evenly with your fingers, until you have a small well in each center, and the polenta slightly comes up on the sides.
Now layer each cup with a little bit of cheese, onion, mushrooms, pepperonis, dehydrated tomatoes and more cheese until you’ve reached your heart’s desire. Pile it on, baby.
Place the ramekins on a baking sheet and slide into the oven for 30 minutes, or until the cheese is browned and bubbly.
Garnish with basil and eat all six before anyone notices.
Go ahead and millionetteuple this recipe.