Polenta Pizza
Serves 6
A simple twist on pizza; any polenta-grade cornmeal will work.
• 3 c. water
• 11/2 c. coarse cornmeal or polenta
• 1/2 tsp. salt, plus more for sauce
• 2 tbsp. olive oil
• 1 small onion, diced
Recipe: Polenta Pizza
May 12, 2010 at 5:58PM
• 2 garlic cloves, minced
• 1 (28-oz.) can crushed tomatoes
• 1/4 c. tomato paste
• 1 tsp. dried oregano
• 1 tsp. dried basil or Italian seasoning
• 2 tsp. sugar
• Dash of pepper
• 1 c. fresh or frozen chopped spinach
• 2 c. shredded mozzarella cheese
Directions
Preheat the oven to 350 degrees.
To make crust: Lightly grease a 9- by 13-inch baking or roasting pan.
In a medium saucepan, bring the water to a boil, then reduce the heat and whisk in the cornmeal in a slow, steady stream, stirring constantly, then add 1/2 teaspoon salt. Continue cooking and stirring until there are no lumps, about 5 minutes. Turn the polenta out into the pan and spread evenly with a spatula.
To make sauce: In a large deep skillet or saucepan, set pan over medium heat, heat the oil and add onion and garlic and sauté for 2 minutes. Add tomatoes and tomato paste, oregano, basil, sugar, dash of salt, and pepper. Then stir in the spinach and simmer until nicely blended, about 5 to 10 minutes.
To assemble: Spread sauce over cooked polenta. Top with cheese. Bake in oven until bubbly and just beginning to brown.
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