Polenta and sage flatbreads
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Serves: 4
 
Ingredients
  • 1 cup natural polenta
  • A bunch of fresh sage
  • Two medium-sized white onions
  • One teaspoon of paprika from the Vera Valley in Spain or simply paprika
  • Three small tomatoes
  • Salt and pepper
  • Extra virgin olive oil
Instructions
  1. Bring a litre of water to the boil with two teaspoons of salt.
  2. Add the polenta and when it boils again, lower the heat again and cook gently during 40-45 minutes.
  3. Whisk every five minutes in order to avoid sticking to the bottom of the pot.
  4. Once cooked, add a pinch of ground pepper and stir well.
  5. Divide the polenta in two equal halves on baking paper previously smeared with oil.
  6. With the spatula (smeared with a bit of oil) flatten the dough to a thickness of less than half inch. Shape the flatbreads to match your baking tray, and allow to cool down (see photos in post).
  7. Cover with plastic wrap and refrigerate for about 8-10 hours.
  8. Cut the onion in strips and mix in a bowl with two tablespoons of olive oil and the paprika.
  9. Season with salt and stir well with your hands.
  10. Spread the onion over the flatbread and add about eight or ten sage leaves and the tomatoes cut in halves.
  11. Warm the oven up to 200 °C and cook the flatbreads in the oven for about 15-20 minutes, until toasted and crispy.
Culinary Tips
Using a good polenta is essential. The traditional polenta is made with a flint corn variety called Otto file (eight-row flint) with a vivid yellow colour. Find a local polenta or corn grits by asking your grocer about the variety of corn used and the milling date.

We brought you a vegan recipe but you can change it to its italian version adding butter and grated parmesan cheese just at the end of cooking.
In order to get crunchy flatbreads it is essential that the base is less than half inch thick and that they refrigerate overnight.
Sage fresh leaves have a very pungent flavor. If you are not familiar to it we recommend you initially use only 4-6 leaves per flatbread.
This base is very versatile and we encourage you to try other vegetable combinations: sage, roasted peppers, onion, capers and pine nuts, or also: sage, artichokes, anchovies and mozzarella.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/polenta-and-sage-flatbreads/