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Bloody Butcher Polenta Bowl

  When you cook polenta, a thin skin forms on the pan.  This edible bowl is what formed on the pan I used to cook bloody butcher polenta.  It was the perfect size for a salad for two.  The deep red of the polenta, the pink radicchio and red onion made a beautiful and delicious salad.
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Sausage and mushroom deep dish polenta

 



Think of your favorite pizza toppings on polenta.  Here I simply patted my still warm polenta into a big circle then pinched up the edges to make a crust about an inch tall.




My husband sautéed some mushrooms and fried some sausage.  These went into the polenta shell,. We added grated mozzarella cheese and popped it in a 350 degree oven long enough to melt the cheese.


Leftovers kept nicely in the fridge and reheated quite nicely in the oven.  

What would you put in your deep dish polenta?
  




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