Ingredients
1 cup polenta
12 cup non-fat milk
12 cup parmesan cheese, grated
13 cup onion, chopped
12 cup mushroom, sliced
1 tablespoon olive oil
4 eggs
5 frozen sausage links
salt and pepper
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Preheat oven to 400*F. Oil a 9-inch springform pan or pie plate; set aside. In a medium saucepan, bring 2 1/4 cups water to a boil. Whisking constantly, slowly add the polenta. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the side of the pan, 4 to 5 minutes. Stir in the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.Using a spoon, spread the polenta over the bottom and up the sides of the prepared pan. Cook frozen sausage as directed and slice it into bite-size pieces. Add olive oil to fry pan. Add mushrooms and onions; saute until soft. In a bowl, combine the eggs, milk, mushrooms, onions, sausage, and 1/4 teaspoon each salt and pepper; whisk together. Spoon the mixture over the polenta and bake until the top begins to brown, approximately 45 minutes.