Six years have passed since I first wrote a blog about polenta. The time spent writing the original looks  like the pages of a faded diary. The first version of this recipe came about by chance. A friend of mine was intent upon avoiding wheat, but simply could not stop dreaming of pizza.  The thought of a golden, crispy polenta crust, burnt perfectly around the edges by the flames of an open fireplace came immediately to mind.  This is how the idea and the name for “pizza gialla” was born.

It took a while to figure out how to emulate a pizza-like crust with polenta. That being said, the deliciousness of grilled polenta comes very close to the kind of comfort found in the pizza experience. Even though polenta stays soft in the middle, and cannot imitate the chewiness a slow-rise wheat dough can, the finished result is a perfect stand-in to the original.

As part of the polenta project I am engaging in at the moment, I tested my original recipe. A simplified version of the pizza gialla recipe I published in 2014, can be found below.

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