1½ C Polenta
6 C stock
¼ tsp red pepper flakes
¼ C butter
salt to taste
Heat the stock to boiling and gradually stir in the polenta. Add red pepper flakes and a little salt. Simmer and stir occasionally until thick (about 20 minutes). Add the butter and stir. Check for salt and add if necessary. Spread on two or three large, lightly oiled cookie sheets with rims and bake at 425 until set, about 8 minutes. Crust should be about ¼” thick.
Slice vegetables and toss with olive oil and whatever herbs you like. I roast about 30 minutes at 425, turning once as they tend to brown on the bottom first. Roasted red and yellow peppers, cauliflower, parsnips, carrots, anything goes on the pizzas. I like lots of onions, and I usually just slice these thin and sauté them in olive oil on the top of the stove, then let them dry on paper towels. It’s good to have heaps of vegetables. If in season, figs make a nice addition. I slice them and roast them with a little butter and ginger—use tinfoil on your pan for these, easier to clean. If you want meat, you can add fried pepperoni or sausage. If you want cheese, you can crumble a little feta or grated parmesan.
You can make the crust and/or roast the vegetables beforehand and assemble on the crust just before serving. Then just warm for a few minutes in a hot oven. Also good cold.
Also a few highlights from the salon:
Larry showed two broadsides he did recently with Lisa of Littoral Press, one of a Tony Hoagland poem (scanner bed a little too narrow to do it justice), and one of a poem by a friend and master potter, Jack Sears, who died just about a year ago:
And here is Jackie’s original composition, Dark Flight, on the violin, though she played a piano version for us.