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Polenta "Pizza" with Crumbled Sage

By David Tanis
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Polenta "Pizza" with Crumbled SageGentl & Hyers

This is one of those serendipitous, stumbled-upon creations. I had made a big pot of polenta, and I poured the leftovers into a baking dish in a thin layer. The next day, foraging in the fridge for lunch, I came upon the polenta, a little fresh mozzarella, a little Parmesan (or was it Pecorino?). To make a pizza of sorts, I layered on the cheeses, added a splash of oil, crumbled over a handful of dried sage leaves, and put it into a hot oven. The result was completely satisfying. So what if it's not truly a pizza?—though perhaps it has a culinary ancestor somewhere, since there's really nothing new under the sun.

Note:

You can dry a bunch of fresh sage by leaving it on a windowsill for a day or two. Freshly dried sage is quite flavorful, but if you don't get around to this, don't substitute sage from a jar—use a little chopped rosemary instead.

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