Mini Deep Dish Polenta Pizza Pies

• 2- 1/4 cups Water
• 1 cup Ground Cornmeal
• 1/2 cups Freshly Grated Parmesan Cheese
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 1 cup Shredded Mozzarella
• 1/2 cups Thinly Sliced Red Onion
• 1/2 cups Thinly Sliced Baby Bella Mushrooms
• 1/2 cups Mini Pepperonis
• 1/2 cups Sun Dried Tomatoes, Sliced
• 1/4 cups Fresh Basil Leaves, For Garnish

1. Preheat oven to 400 F.
2. In a medium saucepan, bring water to a boil.
3. Slowly add the cornmeal, reduce the heat to low and whisk until it has thickened, about 5 minutes.
4. Remove pan from heat.
5. Off the heat, add the Parmesan cheese, and a pinch of salt and pepper.
6. Stir to combine.
7. Lightly spray 6 individual serving size ramekins with cooking spray.
8. Spoon a few tablespoons of the polenta into each cup, and then press it down evenly with your fingers, until you have a small well in each center, and the polenta slightly comes up on the sides.
9. Now layer each cup with a little bit of mozzarella, onion, mushrooms, pepperoni, dehydrated tomatoes and more cheese until youve reached your hearts desire.
10. Pile it on, baby.
11. Place the ramekins on a baking sheet and slide into the oven for 30 minutes, or until the cheese is browned and bubbly.
12. Garnish with basil and eat all six before anyone notices.

water, ground cornmeal, freshly grated parmesan cheese, salt, mozzarella, red onion, bella mushrooms, tomatoes, fresh basil

Taken from tastykitchen.com/recipes/main-courses/mini-deep-dish-polenta-pizza-pies/ (may not work)