Polenta “Pizza” is a creative and fun way to enjoy the flavors of pizza using a polenta crust. This recipe is perfect for involving kids in the kitchen and allows for various pizza toppings to create a customized experience. The crust is made from cooked polenta, which can be prepared in advance and refrigerated. Feel free to experiment with different cheeses, herbs, and toppings to suit your taste preferences.
MAKES: 4 servings
TIME: About 40 minutes
INGREDIENTS:
- 3 tablespoons extra virgin olive oil, plus oil for the pan
- 1 recipe Polenta (made with 2 1/2 cups water, without butter or cheese)
- Salt and freshly ground black pepper
- 1 1/2 cups Fast Tomato Sauce
- 1 1/2 to 2 cups grated mozzarella, Parmesan, or fontina cheese, crumbled Gorgonzola, or a combination
- Chopped fresh herbs, like basil, parsley, oregano, or marjoram, or a mixture
INSTRUCTIONS:
- Preheat the oven to 400°F (200°C). Brush a thin layer of olive oil on a pizza pan or a cookie sheet.
- Stir 1 tablespoon of olive oil into the cooked polenta. Pour and spoon the polenta onto the prepared pan and spread it evenly. Work quickly to prevent the polenta from stiffening.
- Cover the polenta with a sheet of plastic wrap or wax paper and press it to a thickness of about 1/2 inch all over. Remove the wrap and sprinkle the polenta with salt and pepper.
- Spread the tomato sauce over the polenta and then sprinkle it with the desired cheese and chopped herbs. Drizzle with another tablespoon or so of olive oil.
- Place the pan in the preheated oven and bake for 12 to 15 minutes, or until the cheese is melted, and the “pizza” is hot.
- Remove the Polenta “Pizza” from the oven and cut it into slices. Serve it hot or at room temperature.
VARIATIONS:
- Mexican-Style Cornmeal Pizza: Use either grits or polenta. Substitute Salsa Roja for the tomato sauce. Instead of Italian cheeses, use cotija, Chihuahua, or Monterey Jack. Omit the herbs before baking and garnish with chopped fresh cilantro and scallion.
- Breakfast Polenta Pizza: Omit the tomato sauce. Make 4 indents in the polenta and crack an egg into each indent. Top with grated cheese (cheddar works well), snipped fresh herbs (such as sage), and crumbled crisp-cooked bacon or cooked sausage, if desired. Bake until the eggs are set, about 10 to 15 minutes.
USES:
- A fun and interactive way to involve kids in the kitchen while preparing a delicious meal.
- A versatile recipe that can accommodate a variety of pizza toppings and flavors.
- Great for a quick and creative weeknight dinner or a delightful weekend treat.
Polenta “Pizza” is a delightful and imaginative twist on the classic pizza using a polenta crust. It offers a fun way to enjoy pizza, especially for kids eager to participate in the kitchen. The crust made from cooked polenta provides a tasty canvas for adding various pizza toppings, making it a versatile and customizable dish. Whether you opt for the classic tomato sauce and Italian cheeses or explore the Mexican-style or breakfast variations, Polenta “Pizza” promises a flavorful and satisfying meal that can be enjoyed at any time of the day. So gather your ingredients, unleash your creativity, and create your own unique Polenta “Pizza” masterpiece for a fun and delicious dining experience.
