Tomato Polenta Pizza

Tomato Polenta Pizza (Adapted from BH&G)

3 cups milk
1 1/2 cups fine semolina
2 large eggs, lightly beaten
2 ounces fresh grated Asiago cheese
salt and fresh ground black pepper
1 teaspoon dried oregano
4 plum tomatoes, thinly sliced
4 ounces mozzarella cheese, thinly sliced
1 to 2 tablespoons finely crushed seasoned croutons

In a large saucepan, bring milk just to a boil over medium heat. While whisking constantly, drizzle in the semolina over the milk. Switch to a sturdy wooden spoon and cook, stirring, for 2 minutes. Remove from the heat and set aside to cool for 5 minutes. Stir in eggs and Asiago cheese - season generously with salt and fresh ground black pepper.

Coat a large 12" pizza pan with cooking spray. Scoop the semolina mixture onto the pan and spread it to the edges, creating an even layer. Cover well and place into the refrigerator to chill for at least 2 hours.

Preheat oven to 400 degrees.

Crush the dried basil and sprinkle the leaves over the top. In a single layer, arrange tomato slices over the top. Arrange the sliced cheese on top of the tomatoes and season lightly with salt and fresh ground black pepper. Scatter the crushed croutons on top.

Place into the oven and bake until the cheese has melted and begun to turn golden brown, about 18 to 20 minutes. Remove and let cool slightly before serving.

Makes about 4 to 6 servings.

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