Polenta Take 2: Pizza Style

After making the Polenta & Pinto Bean Pie, I had quite a bit of polenta left over. So, after doing some research (a.k.a Googling), I decided to try my hand at a polenta crust pizza. I suppose it’s less of a polenta crust pizza, and more of a polenta-styled pizza, since you need a fork and it isn’t super crispy like pizza (well, New York pizza at least).

By having little of it’s own flavor, polenta really allows you to do whatever you’d like with it. I can only imagine the different flavor combinations that could top a little slice of polenta – yum! At any rate, I decided to go with regular mozzarella cheese and some sautéed onions and peppers. It was actually really delicious, and surprisingly filling. Since the pre-cooked polenta I bought was rectangular, our pizza was more Elio’s shaped than anything else, which was a nice gourmet and healthier throwback to a childhood favorite.

Onions & Peppers Polenta Pizza
– Serves 2 –

16 oz polenta (tube or squared)
1 1/2 cups of shredded mozzarella cheese
1/4 cup sliced yellow onion
1/4 cup sliced green pepper
1/3 cup tomato sauce (any variation will work)

1. Preheat oven to 425 degrees and coat 9 x 13 baking dish
2. While oven is heating, sauté onions and peppers in pan with just cooking spray (no oil) until slightly soft (onions are beginning to become translucent and peppers have a slight char)
3. Slice polenta into desired pieces (depending on shape, how many you’d like to make) and place in greased baking dish
4. Top polenta with equal amounts of sauce, cheese, onions, and peppers
5. Bake for 10-15 minutes

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