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Polenta Pizza
  1. In a medium-large saucepan, sauté the garlic in oil over medium heat until it starts to become translucent (do not overcook).
  2. Then add the water, salt and rosemary and bring to a boil over high heat.
  3. Reduce the temperature to low and whisk in the cornmeal, adding it very gradually.
  4. Keep whisking continuously until the polenta becomes very thick; cook for about 1 more minute, until it begins to move away from the bottom and sides of the pan.
  5. Pour it onto a parchment–covered baking sheet or in a silicone pan form and very quickly spread it to make a 12-inch diameter round, about a 1⁄4-inch thick. (It is really important to move quickly during the spreading process because the polenta begins to set super fast.) For mini-pizzas, make several smaller rounds.
  6. Allow the polenta to set fully, which only takes 5–10 minutes.
  7. Then brush the whole top surface with some oil and pre–bake the crust in a preheated 425°F oven for 15 minutes.
  8. Remove and allow to cool before adding the sauce and toppings of your choice.
  9. After topping, return to the preheated 425°F oven for about 20 minutes, or until the toppings are heated and the cheese has melted. Serve immediately.
Recipe Notes

Source: Polenta Pizza recipe from YUMFoodForLiving

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