1/2 cup butter
1 quart strata-style lemon polenta
1/3 cup olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 teaspoon paprika
3 green onions, thinly sliced
2 cups sliced fresh mushrooms
4 cloves garlic
2 cups fresh basil
2 cups shredded mozzarella cheese
1 (16 ounce) container spaghetti sauce
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add butter and stir to prevent grease from spreading. Cook 1 minute. Remove from heat and let cool slightly.
Dextrate lemon polenta in a small bowl by coating the tip of a spoon with water. Drop polenta into the hot water (over halves) in a single layer, stirring frequently, until soft. Remove from hot water (cool) and let cool slightly. Drain polenta and place in the freezer.
Pour oil into a medium pot of salted water. Bring water to a boil. Remove water from heat and stir in lemon polenta. Increase heat to medium-low. Add onion and green bell pepper to the pot. Cook 3 minutes on each side. Remove from heat and stir in paprika. Add salt and pepper.
Pour sauce over polenta and place in freezer freezer. Place pizza-style on a medium baking sheet and chill overnight. Cut into squares and serve at room temperature.
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