Learn how to make a delicious polenta crust garnished with fresh herbs with this easy recipe! It is perfect for a gluten-free and flavorful pizza base.
I love pairing this family recipe with sautéed greens, like Italian-style broccoli rabe, or escarole. These flavorful and nutritious greens make the perfect accompaniment to this crispy and delicious polenta herb crust.
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Introduction
Let me share a little secret with you—I love polenta!
I’m not even picky about how it’s prepared. From its humble beginnings as a creamy polenta dish to its versatile presence in various dishes, like grilled polenta and ricotta polenta tart, polenta is one of my top five Italian comfort foods.
Today, I am sharing this family recipe for how to make a delicious polenta pizza crust.
Let’s take a closer look at what exactly polenta is.
What is polenta?
Polenta is a traditional Italian dish made by slowly cooking cornmeal with water (or other liquids like milk or broth) on the stovetop for about 45 minutes.
It’s a simple dish that requires patience and commitment to achieve a smooth and silky texture.
In case you did not know, cornmeal is a type of flour from ground corn. Depending on the type of corn used, the color can be yellow or white; the texture can also vary from fine to coarse.
Did you know that polenta was once considered a poor man’s food?
Today, it can be found on the menu of all the trendy restaurants as it makes a delicious base for various dishes, including sautéed vegetables and stews. READ MORE: How to Make Creamy Polenta
Today, I’m sharing a recipe for making a gluten-free polenta pizza crust ready in under an hour. This crispy crust is the perfect base for fresh herbs.
How to Make Polenta Pizza
For this recipe, we will use 3 cups of coarse cornmeal. We also need to mince 4 tablespoons of fresh herbs of your choice. I like to use Italian parsley, rosemary, oregano and thyme.
Preheat oven to 400° F (205°C) and position racks in the center and bottom third.
Combine the cornmeal and 4 cups hot water in a bowl. Set aside.
Drizzle 2 tablespoons olive oil on a 12 x 18-inch sheet pan. Set aside.
Combine the minced herbs with 3 tablespoons of olive oil. Set aside.
Bring the remaining 4 cups of water to a boil in a large pot. Add 1 teaspoon of salt and 2 tablespoons olive oil.
Reduce heat to low and add the soaked cornmeal. Stir for about 5 minutes or until thickened.
When cooking polenta, be careful not to burn yourself as there are bursts of air that escape from the mixture.
Spread the mixture on the greased sheet pan. Then, spread the herb-soaked herbs evenly over the top.
Sprinkle Maldon salt over the top of the polenta crust.
Bake at 400°F for approximately 20 minutes on the bottom rack. Then, lower the heat to 375°F (190°C), transfer the pan to the middle rack, and continue to bake for another 15-20 minutes until firm to the touch.
The polenta pizza eventually forms a bottom and top crust, while the middle part becomes soft and creamy.
Allow to cool for 5-10 minutes, then cut into pieces and enjoy!
Tips
- Preheat your oven: To ensure a crispy crust, preheat your oven to the recommended temperature before baking.
- Spread evenly: Aim for an even thickness when spreading the cooked polenta onto the baking sheet. You can use a spatula or the back of a spoon to achieve a smooth, consistent layer.
- Spread the polenta mixture quickly: Once you’ve spread it onto the baking sheet, work quickly to spread it evenly before it sets.
- Garnish with Maldon salt: To enhance the flavor of your polenta crust pizza, consider garnishing it with Maldon salt.
FAQ
After baking, allow it to cool completely. Wrap the pizza tightly in plastic wrap and place it in an airtight container. Label it with the date and store it in the freezer for 2-3 months. When ready to enjoy it, thaw it in the refrigerator and reheat it in the oven.
Yes, spread it thinner or thicker on the baking sheet before baking. Thinner crusts will be crisper, while thicker ones will have a heartier texture.
Topping Variations for Polenta Pizza
When it comes to topping your sheet pan polenta pizza, the possibilities are as vast as your imagination. Whether you’re a fan of classic combinations or eager to experiment with unique flavors, I’ve got you covered.
The Classics Reimagined
- Cheese Galore: Start with a classic base of mozzarella, parmesan, or your favorite cheese blend for that gooey, melty perfection.
- Tomato Elegance: A generous spread of rich tomato sauce adds the quintessential pizza flavor we all adore.
Leafy Greens and Veggies
- Swiss Chard Delight: Garnish your pizza with sautéed Swiss Chard for a healthy twist, providing a burst of color and earthy goodness.
- Roasted Vegetable Medley: Create a symphony of flavors with roasted veggies like bell peppers, zucchini, or eggplant.
Mediterranean Flair
- Marinated Roasted Red Peppers: Introduce a burst of Mediterranean vibrancy with marinated roasted red peppers, adding a tangy, smoky dimension to your pizza.
- Pickled Eggplant: Elevate your Mediterranean experience with the unique, tangy-sweet flavor of pickled eggplants, bringing a delightful twist to your polenta pizza.
Caramelized Sweetness
- Onion Magic: The sweetness of caramelized onions complements the savory polenta base exceptionally well, creating a harmonious balance of flavors.
Pesto Power
- Basil Pesto: Elevate your polenta pizza with basil pesto’s vibrant, peppery charm, adding freshness and aromatic delight.
- Parsley Pesto: Opt for parsley pesto to infuse your pizza with a milder, citrusy note, creating a harmonious balance of flavors.
Protein-Packed Goodness
- Savory Meats: If you’re a meat enthusiast, consider toppings like Italian sausage, prosciutto, or crispy bacon for that extra savory punch.
Recipe origins
Polenta was a staple when I was growing up, and my mom would often prepare this Creamy Polenta Recipe.
At least once a month, Sunday nights were reserved for polenta pizza, which we called Pizza di Randinie.
Simple to prepare and yet full of flavor. This rustic polenta pizza with herbs is one example of what she’d come up with.
Recently, a few readers shared their experience of soaking the cornmeal before combining it with the water.
I tried this method, and there was less clumping, and the overall texture was great.
I would recommend this method.
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this Polenta pizza, I would love to hear about it in the comments below and be sure to rate the recipe!
Cornmeal recipes
Recipe
Italian Polenta Pizza with Fresh Herbs
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Ingredients
- 8 cups water separated
- 1 teaspoon salt
- 7 tablespoons olive oil separated
- 3 cups coarse cornmeal 500 grams
- 4 tablespoons variety of fresh or dry herbs and spices rosemary, thyme, chives, parsley, chili powder, etc…, chopped
- Maldon salt to garnish
Instructions
- Preheat oven to 400° F(205°℃). Position one rack in the center and the other on the bottom third.
- In a bowl, combine the cornmeal with 4 cups of hot water. Set aside.
- Drizzle about 2 tablespoons of olive oil on a sheet pan (12 x 18 inches). Set aside.
- Combine the minced herbs with 3 tablespoons of olive oil, Set aside.
- Bring water to boil in a large pot.
- Add salt and 2 tablespoons olive oil.
- Reduce heat to low.
- Add the soaked cornmeal and stir for about 5 minutes or until thickened (the water will be absorbed).
- Spread on greased sheet pan to desired thickness.
- Spread the herb-soaked herbs evenly over the top.
- Sprinkle with Maldon salt.
- Place pan on the bottom rack and bake at 400°℉ (205°℃) for approximately 20 minutes.
- Lower heat to 375° F (190°℃), transfer the pan to the middle rack and continue to bake for another 15-20 minutes.
- Allow to cool and cut into pieces.
Video
Notes
- Preheat your oven: To ensure a crispy crust, preheat your oven to the recommended temperature before baking.
- Spread evenly: Aim for an even thickness when spreading the cooked polenta onto the baking sheet. You can use a spatula or the back of a spoon to achieve a smooth, consistent layer.
- Spread the polenta mixture quickly: Once you’ve spread it onto the baking sheet, work quickly to spread it evenly before it sets.
- Garnish with Maldon salt: To enhance the flavor of your polenta crust pizza, consider garnishing it with Maldon salt.
Nutrition
This post was originally published on January 21, 2015 and republished on January 21, 2017 and more recently on October 3. 2023 with updated content, pictures and a video.
Franca
Hello Maria,
I am planning to make this for our Father’s Day BBQ to serve with cheeses instead of bread or grissini (a Friuli tradition). Does this recipe call for regular polenta that takes one hour to cook or do you use instant polenta?
Maria
Thanks for your interest Franca. I use the regular polenta. Enjoy!
Sue S
Another incredible recipe! Super fast and easy for entertainment. I cut it into long fingers and spread parmesan cheese on the top as well as the herbs. It all went fast. Maria your recipes are awesome, your website is my go to”. Thanks so much for all you do
Maria
You just made my day Sue! Thanks so much for your kind words.
What a brilliant way to serve my mom’s polenta pizza… thanks for sharing!
Rahel Singeisen
I love polenta, definitely will make the pizza, thank you
Maria
My pleasure Rahel, enjoy!
Lisa
Delicious!!!!! Every recipe you have published is fantastic!!!!! Thank you
Maria
Thanks so much Lisa ♥
Jo
Hello, Maria! Growing up, my mom always made polenta on the stovetop, and I always turned away from it. I enjoy using cornmeal in recipes, especially in almond biscotti.
I am going to make this this recipe- it looks and sounds delicious! Will you kindly give amounts of seasoning to use? Side note, I’m not a fan of rosemary! Thanks so much for all of your wonderful recipes!
Jane
His exact words, “mamma Mia this is so good . You even cut it in squares for me to grab a piece. Even good cold.” Wish he would make a comment to you. He is so comical. Thank you so much.
Maria
Absolutely priceless ♥ Thanks so much Jane. Have a wonderful evening.
Jane
I just cut the polanta. It shrunk down a little in the oven forming this delightful crust on top. The taste ..wonderful. I layered the squares with plastic wrap between and I can not wait to hear what they say. I know he will say, “mom you really invented something this time!” Hmmmm should I tell him….yes I already told him about your wonderful website.
Maria
Something tells me you are a wonderful cook Jane! I am delighted to hear the polenta pizza was a success! Thanks for sharing ♥
Jane
You gave me a “Light bulb moment!” I make polanta with seasonings and after it is done I put fried diced peppers grated imported cheese etc and put it into a loaf pan for my son to slice and brown. Sometimes it falls apart. Today I spread it in a large greased pan about 1/2 inch thick and baked it. It smelled Devine. It is cooling now. I am sure it will cut nicely and his family will love it. You are a gem to unselfishly share these wonderful recipes. Thank you.
Maria
My pleasure Jane… that sounds delicious! Isn’t polenta just a wonderful thing? I can still remember when my mom would pull out this pizza from the oven… she would have to chase us out of the kitchen… it was so hard to wait for supper 🙂 I’m sure your son and his family will love it! Thanks for taking the time to share ♥
Emily | Oat&Sesame
I’m a polenta fanatic too!!
Maria
Pleasure to (virtually) meet you 😉 Thanks for dropping by ♥