Best Polenta Pizza Recipes

CORNMEAL/POLENTA CRUST PIZZA

Steps:

• 1. Preheat the oven to 425
• 2. spray two 8 or 9-inch round cake pans with nonfat cooking spray
• 3. Line the bottoms of each pan with circles of parchment paper
• 4. To make polenta, put the water, cornmeal, salt, and seasonings into a large microwavable casserole dish or 1-quart measure.
• 5. Cook at full power for 4 minutes
• 6. Stir well and cook again at high power for 2 more minutes
• 7. Stir again and cook at high power for another 2 minutes.
• 8. Remove from the microwave, stir in the olive oil, and beat with a spoon until completely smooth
• 9. Spread the polenta evenly in the bottom of the two pans
• 10. Place the pans in the oven and bake for 12 minutes
• 11. While the crust is cooking, prepare your toppings
• 12. Sauté the vegetables lightly in a non-stick pan until onion begins to soften
• 13. After 12 minutes, take the crusts out of the oven and invert them onto a large baking sheet, side by side.
• 14. They should fall right out of the pan with the parchment paper stuck to them. Peel away the parchment.
• 15. Spread each crust with pizza sauce (don't use too much or they will be soggy) and top with veggies and vegan sausage
• 16. Sprinkle with chopped garlic.
• 17. Return to the oven for about 10 minutes, until toppings look done.
• 18. Lift off the baking sheet carefully using a large spatula and your hand--they are not sturdy like regular pizza, so be careful not to let your toppings slide off.
• 19. Cut into fourths and serve..Enjoy

POLENTA PIZZA

Steps:

• Heat olive oil on a griddle or large skillet over medium heat; cook and stir onion, green bell pepper, sausage, and mushrooms until sausage is fully cooked and onions are lightly browned, 10 to 15 minutes. Remove from griddle.
• Place polenta on the same hot griddle; cook until warmed through, about 5 minutes per side. Layer polenta with vegetable-sausage mixture, spaghetti sauce, and mozzarella cheese. Cook on griddle until cheese is melted, 5 to 10 minutes.

POLENTA PIZZA CRUST (GLUTEN-FREE, YEAST-FREE)

Steps:

• Preheat oven to 450 degrees F.
• Lightly oil a large baking sheet.
• In a large bowl, mix polenta with the cold water.
• Add the boiling water in a slow stream, blending with a whisk.
• Add the eggs and mozzarella and mix well.
• Press mixture evenly onto greased baking sheet or pizza pan.
• Bake a few minutes to set slightly (about 5 minutes), top and bake 5-10 minutes more until lightly browned and crisp.

POLENTA PIZZA BITES

Steps:

• Preheat the broiler to high. Brush the polenta with the olive oil on both sides and place the disks on a broiler pan covered with foil. Broil until the tops begin to turn golden, about 1 minute (watch closely as broiler heat varies).
• Flip the polenta disks over and spread about 1 tablespoon of the marinara sauce on each one, then top with cheese and other toppings (if using). Broil until the cheese is golden and bubbly, about 1 more minute. Let cool a few minutes and serve.

MINI POLENTA PIZZA BITES

Steps:

• Bring 1½ litres water to the boil and add the stock pots and ½ tsp salt. Pour in the polenta, whisking continuously, bring to the boil and reduce the heat to low, then stir every minute to keep it from sticking, for about 8 mins (or according to pack instructions).
• Meanwhile, oil a non-stick baking tray (ours was 30 x 40cm). Spoon the cooked polenta into the tray and level with a spoon to make a large, flat slab that fills the whole tray (about 1cm thick). You can use wet palms to press it down firmly after a few minutes. Leave to cool and set firm for at least 1 hr.
• Turn out the polenta onto your work surface and cut into strips. Halve the strips on the diagonal to make little wedges and put back on the tray. Heat the oven to 180C/160C fan/gas 4.
• Top each polenta base with 1 tsp pizza sauce, a little vegan cheese and a sprinkle of oregano. Add extra toppings, if you like. Drizzle with olive oil and bake for 20-25 mins. Serve warm or cold.

POLENTA CAPRESE PIZZA

Steps:

• Lightly coat a large rimmed baking sheet with 1 tablespoon oil. In a large pot, bring milk, 3 cups water and salt to boil over high heat. Whisk in cornmeal in a gentle stream and reduce heat to medium-low. Simmer, stirring often, until polenta is thick and no longer gritty, about 20 minutes. Working quickly, pour polenta into prepared pan, spreading evenly to the edges. Let stand 10 minutes; cover with plastic wrap and press polenta along sides of pan to form edges of crust. Refrigerate at least 2 hours or overnight.
• Heat oven to 450°. Bake chilled crust until it begins to brown at edges, 45 minutes to an hour. Heat remaining 1 tablespoon oil in a large saucepan. Sauté shallots and garlic over medium-high heat until soft, 3 minutes. Add tomatoes and cook, stirring occasionally, until they begin to soften, 5 minutes. Mash with the back of a spoon and cook until thickened, 3 minutes more. Season with salt and pepper. Spoon sauce onto the crust, top with cheese and bake until cheese is bubbling, 10 to 15 minutes. Top with basil and cut into squares.

PEPPERONI POLENTA PIZZA

Steps:

• Place the polenta, water and salt in a saucepan, and bring to a boil. Cook, stirring constantly for 3 to 5 minutes, until thick. Pour into a pie plate or shallow baking dish. Cover with plastic wrap, and refrigerate until chilled.
• Preheat the oven to 450 degrees F (220 degrees C). Heat oil in a skillet over medium heat. Add the onion and bell pepper, and cook, stirring until onion is soft. Set aside.
• Spread the marinara sauce over the chilled polenta 'crust'. Top with the onion and pepper mixture, pepperoni, tomato and oregano. Season lightly with salt and pepper.
• Bake for 10 minutes in the preheated oven. Sprinkle cheese over the top, and continue to bake for an additional 2 to 3 minutes, until cheese is melted. Cut into 6 wedges, and serve hot.

WW CORE POLENTA CRUST PIZZA

Steps:

• Preheat the oven to 425.
• spray two 8 or 9-inch round cake pans with nonfat cooking spray
• Line the bottoms of each pan with circles of parchment paper.
• To make polenta, put the water, cornmeal, salt, and seasonings into a large microwavable casserole dish or 1-quart measure.
• Cook at full power for 4 minutes.
• Stir well and cook again at high power for 2 more minutes.
• Stir again and cook at high power for another 2 minutes.
• Remove from the microwave, stir in the olive oil, and beat with a spoon until completely smooth.
• Spread the polenta evenly in the bottom of the two pans.
• Place the pans in the oven and bake for 12 minutes.
• While the crust is cooking, prepare your toppings.
• Sauté the vegetables lightly in a non-stick pan until onion begins to soften.
• After 12 minutes, take the crusts out of the oven and invert them onto a large baking sheet, side by side.
• They should fall right out of the pan with the parchment paper stuck to them. Peel away the parchment.
• Spread each crust with pizza sauce (don't use too much or they will be soggy) and top with veggies and vegan sausage.
• Sprinkle with chopped garlic.
• Return to the oven for about 10 minutes, until toppings look done.
• Lift off the baking sheet carefully using a large spatula and your hand--they are not sturdy like regular pizza, so be careful not to let your toppings slide off.
• Cut into fourths and serve.

POLENTA PIZZA WITH MUSHROOMS

Steps:

• Prepare the polenta base. Bring three and one-half cups of water to a boil in a deep saucepan. In a mixing bowl, combine one cup of cold water with the cornmeal and stir with a wooden spoon until the mixture is a thick paste. Whisk the paste into the boiling water and simmer, stirring constantly for 15 to 20 minutes or until the mixture is very thick and pulls away from the sides of the pan. Remove from heat and add the butter and Parmesan cheese.
• Pour the polenta into an oiled 12-inch round pan and flatten into a circle. Cool at room temperature for at least one hour or until the top feels dry.
• Preheat the oven to 350 degrees. Brush the polenta with one tablespoon of oil and bake for 20 minutes. (If it puffs, prick it with a fork.)
• In a large skillet, saute the onion and garlic in two tablespoons of oil until the onion is translucent. Add the mushrooms, raise the heat to medium-high and cook, stirring constantly until all the liquid evaporates and the mushrooms begin to brown. Add the tomatoes, mushroom powder, herbs, salt and pepper, turn the heat down to low and cook for 7 to 10 minutes. Remove from heat and add the parsley.
• Spoon the topping onto the polenta and sprinkle with the grated Gruyere, Emmenthaler or Mozzarella cheese. Bake for five to seven minutes or until the cheese has melted and the topping bubbles. Cut into wedges and serve with grated Parmesan cheese on the side.

POLENTA PIZZA CASSEROLE

Steps:

• Preheat oven to 400°F Lightly grease an 8-inch square baking dish with cooking spray. Cut the polenta log into 9 slices.
• Arrange polenta rounds in an even layer in the bottom of the dish. Spoon marinara sauce over the top, then scatter with oregano and garlic salt. Arrange the peppers and pepperoni over the sauce, then top with the cheese and bake until hot throughout and bubbly, about 35 minutes. Serve hot.

CARAMELIZED ONION-POTATO-POLENTA PIZZA

Steps:

• Spray large cookie sheet with cooking spray; sprinkle with 1 tablespoon cornmeal. In 2-quart saucepan, mix 1 cup cornmeal and 3/4 cup water. Stir in 3 1/4 cups boiling water and 1 1/2 teaspoons salt. Cook over medium heat about 4 minutes, stirring constantly, until mixture thickens and boils.
• Reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until very thick. Remove from heat. Stir in olive oil until smooth. Spread hot polenta in 11-inch round on cookie sheet. Cover with plastic wrap; refrigerate at least 1 hour or until very firm.
• Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat. Add onion and sugar; cook 15 to 20 minutes, stirring frequently, until deep golden brown and caramelized. In 7-inch skillet, cook potatoes in hot vegetable oil as directed on package; season with 1/8 teaspoon salt and the pepper.
• Heat oven to 450°F. Bake crust 20 minutes. Spread pizza sauce over crust; spoon caramelized onions evenly over sauce. Top with potatoes and cheese. Bake 8 to 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with oregano.

POLENTA "PIZZA" WITH CRUMBLED SAGE

Steps:

• 1. Bring 4 cups water to a boil in a large heavy saucepan and add 2 teaspoons salt. Whisk in the polenta and continue whisking as it begins to bubble. After a minute or two, when the polenta has thickened a bit, reduce the heat to low and let cook gently, stirring occasionally, for about 45 minutes, until thickened and smooth, with no raw cornmeal taste. If the polenta gets too thick as it cooks, add a bit more water. Remove a spoonful and cool, then taste and adjust the seasoning, if necessary.
• 2. Spread the polenta on a lightly oiled baking dish to a thickness of 1/2 inch. Let cool and set, preferably overnight, in the refrigerator.
• 3. Heat the oven to 400°F, with a rack in the top third. Tear the mozzarella into big shreds and scatter over the polenta. Top with the Parmesan. Drizzle lightly with oil and crumble the sage leaves on top.
• 4. Bake the polenta until the cheese is bubbling and lightly browned, 10 to 15 minutes. Sprinkle with red pepper flakes and freshly ground black pepper to taste and let cool slightly.
• 5. Serve cut into rough wedges or squares.

AIR FRYER POLENTA PIZZA BITES

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place polenta rounds on a cutting board and brush both sides with extra-virgin olive oil. Transfer 1/2 of the rounds to the air fryer basket.
• Air-fry for 15 minutes. Using tongs, flip rounds over, and cook for 5 minutes more. Sprinkle 1/2 of the sliced olives over the polenta and top with 1/2 of the mozzarella cheese. Cook until cheese has melted, about 2 more minutes.
• Repeat with remaining half of polenta rounds, olives, and mozzarella cheese.

PEPPERONI POLENTA PIZZA

Steps:

• Preheat oven to 450°F. For crust, bring 2 1/4 cups water to a boil. Whisk in polenta and salt. Reduce heat and whisk 3 to 5 minutes or until thick. Pour into a 9" pie plate or cake tin, cover with plastic wrap and put in fridge to chill to room temperature. Meanwhile, sauté onion and pepper with oil in a nonstick skillet until onion is soft, about 2 minutes. Pour marinara sauce over crust. Add onion, pepper, pepperoni, tomato, and oregano; salt and pepper to taste. Bake 8 to 10 minutes. Sprinkle cheese on top and cook 2 more minutes or until cheese melts. Cut into 6 slices; serve immediately.

EASY POLENTA PIZZA APPETIZER BAKES

Steps:

• Heat oven to 450 degrees.
• Slice 4 slices of Polenta 1/2 inch thick.
• Brush both sides with olive oil and place on baking sheet.
• Add 1 tbsp pizza sauce to each slice.
• Evenly distribute rosemary, over polenta slices.
• Evenly distribute anchovies and olives.
• Sprinkle top with grated locatelli cheese.
• Bake for 12 minutes.
• Serve hot.

POLENTA 'PIZZA' WITH PANCETTA AND SPINACH

Steps:

• Heat oven to 450 degrees; brush a layer of olive oil on a pizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk with 2 1/2 cups water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.
• Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about 1/2 inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).
• Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Meanwhile, put two tablespoons oil in a large skillet over medium heat. Add onion and pancetta and cook, stirring occasionally, until onion is soft and pancetta is nicely browned, about 10 minutes. Use a slotted spoon to take onion and pancetta out of pan; set aside. Add spinach to skillet and sauté until it releases its water and pan becomes dry; sprinkle with salt and lots of pepper.
• Take polenta out of oven, sprinkle with Gorgonzola, then spread onion-pancetta mixture and spinach evenly on top of cheese; drizzle with another tablespoon olive oil. Put pizza back in oven for two minutes, or until cheese begins to melt and pancetta and vegetables are warmed through. Cut into slices and serve hot or at room temperature.

POLENTA PIZZA

Steps:

• Preheat oven to 450 degrees. Lightly oil a large baking sheet. In a medium saucepan, bring water to a boil and add the salt. Whisking constantly, slowly add the polenta. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the side of the pan, 8 to 10 minutes. Spread out the cornmeal mixture on the pan in a circle about 1/3 inch thick and about 12 inches in diameter, building up the edges slightly. Bake for 20 to 25 minutes or until the crust begins to brown. Meanwhile, in a medium skillet, heat 1 tablespoon oil over medium-high heat. Add the garlic and sauté for 30 seconds. Add the baby greens, red pepper flakes and salt, and sauté 2 minutes, until slightly softened. Remove from heat. Remove the crust from the oven. Spread marinara sauce over the polenta crust, leaving a border, then layer on the mozzarella, greens and Parmesan cheese. Bake the pizza until the cheese begins to brown in spots, about 5 minutes. Let stand for 5 minutes to set up. Nutrition information per serving: Calories 240 Fat 10 g Sodium 840 mg Carbohydrates 30 g Saturated fat 3 g Calcium 240 mg Protein 10 g Cholesterol 12 mg Dietary fiber 4 g Diabetic exchanges per serving: 2 bread/starch, ½ medium-fat meat, 1 ½ fat.

EASY MUSHROOM GARLIC POLENTA PIZZA

Steps:

• Bring the water and salt to a boil. Preheat oven to 400°F.
• Add the polenta and simmer until fully cooked, about 10 to 30 minutes depending on your stove.
• Spoon the polenta into a greased 10 inch glass dish. Let cool 10 minutes.
• Ladle sauce onto the top of the polenta. Sprinkle the nutritional yeast on top of the sauce.
• Next add 2 cloves of minced garlic and the mushrooms.
• Bake at 400°F for about 20 minutes.