Wow. So this is a pizza. Kinda. The crust is polenta that was baked in the oven to help crisp it up. Then the toppings were added. OH THE TOPPINGS. Husband was away, so I was free to add as much fungus as I pleased, and I did. The mushroom guy was on vacation the week prior, but found a bunch of Chanterelle mushrooms growing in the wild, so he grabbed them and brought them home. This was the first time I’ve ever had Chanterelles, and just typing about them is making my mouth water. They’re peppery but sweet and might just be my new favorite mushroom. I sauteed the mushrooms with some onions and peppers. Once the crust (a polenta crust with a wee bit of butter) was crispy enough from baking in the oven, I globbed some homemade Cherry Jam (from locally picked cherries), blue cheese spread, then put on the onions/mushrooms/peppers. On top of that I sprinkled on some more blue cheese and popped the whole thing back in the oven to mush together. This was INCREDIBLE. The whole thing disappeared in one sitting since it was about a 12″ pizza anyway. The cherry jam ended up oozing off the pizza and made the crust a little mushy, but it really didn’t matter – it just meant I had to use a fork and knife instead of picking each slice up. It was worth it!
Ingredients:
Corn Meal – Mill at Anselma
Butter – Spring Creek Farms
Peppers – Charlestown Farm
Chanterelle Mushrooms – Oley Valley Mushrooms
Onions – Jack’s Farm
Blue Cheese (spread and crumble) – Birchrun Hills
Cherries – Walnut Springs Farm
Non Local – Sugar (in jam)
