Serves: 5
Total Calories: 51
Yield: 4 (9-inch) pizza crusts, or about 8 cups of croutons

8 cups Vegetable Broth
2 cups yellow corn quick cooking grits
2 tablespoons diced shallots
1 tablespoon chopped fresh dill or 1 teaspoon dried
1 tablespoon chopped fresh parsley ot 1 teaspoon dried
1 tablespoon blanched fresh tarragon chopped, or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 teaspoon salt free seasoning

Put the broth in a large saucepan over high heat and bring to a boil. Whisk the corn grits into the broth and continue whisking vigorously for 1 minute. Decrease the heat to low and cook for 20 minutes, whisking about once per minute. Stir in the shallot, basil, parsley, tarragon, thyme, and salt-free seasoning blend and remove from the heat.

To prep the polenta for making pizza crusts, pour the hot polenta into a 9-inch round pan; the polenta should be about 2 inches deep. Let cool at room temperature for 20 to 25 minutes, then refrigerate uncovered for 8 to 10 hours, until firm. Once firm, cover loosely with plastic wrap.

When you’re ready to make the pizza crusts, turn the polenta out onto a cutting board. Use a long, sharp, and preferably serrated knife to carefully slice the polenta horizontally (use a sawing motion) into four rounds, each about 1/ 2 inch thick.

To prep the polenta for making croutons, pour the hot polenta into a 13 x 9-inch baking pan. Let cool at room temperature for 20 to 25 minutes, then refrigerate uncovered for 8 to 10 hours, until firm. Once firm, cover loosely with plastic wrap. When you’re ready to make the croutons, preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

Turn the polenta out onto a cutting board and cut it into 1/2-inch cubes. Arrange on the lined baking sheet and bake for 20 to 25 minutes, stirring once or twice, until golden brown and crispy all over.

Note: Once poured into the pan for either crust or croutons, polenta can be covered and stored in the refrigerator, where it will keep for 5 days. Freezing is not recommended.

Variations
• For added flavor, stir 1/2 cup of finely diced cooked vegetables, such as roasted mushrooms or tomatoes, into the polenta before pouring into the pan.
• To use as an alternative to toast or breadsticks, preheat the oven to 350 degrees F. Cut the polenta into squares or strips. Line a baking sheet with parchment paper and arrange the pieces in a single layer. Bake for 20 to 25 minutes, until golden and crisp.

Nutritional Facts:

Serves: 5
Total Calories: 51
Calories from Fat: 8

More Recipes from the Bravo Cookbook:
Steaming Vegetables
Cooking Rice
Cooking in Dry Pots and Pans
Preparing Dried Legumes for Cooking
Roasting Garlic
Roasting Peppers
Toasting Nuts and Seeds
Blanching Herbs
Juicing Fruits and Vegetables without a Juicer
Cutting Corn Kernels from the Cob
Cleaning and Using Leeks
Vegetable Broth
Asian Broth
Cooked Garbanzo Beans
Polenta Crusts or Croutons
Tamale Dough
Nutty Dough
Coconut Vanilla Granola