2 teaspoons turbinado**
Polenta Pizza with
Fontina and Red Grapes
2 teaspoons active
2 tablespoons olive oil
1 teaspoon kosher salt
1 1/2 cups all-purpose
flour, plus more
3/4 cup fine-ground
2 teaspoons unsalted
4 ounces Fontina cheese,
cut into thin slices
1 cup Kirschenman* red
flame grapes (or other
seedless red grapes),
sliced in half
1/4 cup walnut
Combine yeast with 1/4 cup warm water in a medium
mixing bowl and let sit for 10 minutes. Stir in 5/8 cup
warm water, olive oil and salt. Mix in flour and polenta.
Knead for 7 minutes on a floured work surface.
Place dough in a large oiled bowl, cover and let rise in
a warm place until doubled in size, about 1 1/2 hours.
Punch down and pat or roll into a 10-inch circle; place
on a pizza paddle, cover and let rise for 1 hour.
Preheat oven with a baking stone to 450°F.
Brush dough with melted butter and top with
Fontina. Add grapes and walnuts, then sprinkle
Bake for 12-15 minutes on the baking stone, or until
the edges begin to turn golden.
Let cool for 5 minutes. Cut into 8 slices.
Makes 8 servings.
Brands may vary by region; substitute a similar product.
Turbinado sugar, commonly referred to as raw sugar, is coarser
than granulated sugar.
Slice croissants in half lengthwise. Toast until crisp;
Melt butter in a saucepan over medium-low heat.
Whisk in flour and cook until lightly browned. Add
beer and whisk until smooth. Bring to a boil, then
reduce to a simmer. Season with mustard,
Worcestershire sauce and a pinch of salt and pepper.
Remove from the heat and add 1 cup cheese, then
the cream. Let sit for 1 minute, then stir until smooth
over low heat. Do not boil.
Preheat the broiler.
In a baking dish, arrange croissant halves in a single
layer. Pour the cheese sauce over the croissants and
sprinkle with the remaining cheese. Broil until the
cheese is melted and golden brown, about 3 minutes.
Garnish with parsley. Makes 4-6 servings.
Tip: Serve with Guinness or a porter-style beer.
2 Kirkland Signature
1 tablespoon butter
1 tablespoon flour
1 cup dark beer such
1 teaspoon Dijon mustard
3 dashes Worcestershire sauce
1 cup grated Gruyère
1 cup heavy cream
Chopped flat-leaf parsley,
Croissant Welsh Rarebit