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    Home » Pizza » Italian Polenta Pizza with Fresh Herbs

    Italian Polenta Pizza with Fresh Herbs

    October 3, 2023 Maria 17 Comments

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    Slices of polenta Pizza topped with fresh herbs on a wooden board.

    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.

    A stack of servings of polenta pizza.
    Jump to:
    • Introduction
    • What is polenta?
    • How to Make Polenta Pizza
    • Tips
    • FAQ
    • Topping Variations for Polenta Pizza
    • Recipe origins
    • Cornmeal recipes
    • Recipe

    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.

    Cornmeal in a bowl.

    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.

    Ingredients to make a polenta pizza.

    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.

    A photo collage of water being added to cornmeal.

    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.

    Fresh herbs on a cutting board.

    Combine the minced herbs with 3 tablespoons of olive oil. Set aside.

    A photo collage of polenta being made in a pot of water.

    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.

    A photo collage of polenta pizza on a sheet pan.

    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.

    A few pieces of polenta pizza with herbs on a wooden board.

    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

    Can this polenta pizza crust be frozen?

    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.

    Can I customize the thickness of the polenta crust?

    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. 

    WELCOME! Sign up for my FREE NEWSLETTER for more delicious recipes, tips and updates!

    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

    • A glazed orange juice cake garnished with one slice of orange.
      Easy 10 minute Orange Cornmeal Cake Recipe
    • Iced blueberry scones on a wooden surface.
      Lemon Blueberry Scones with Cornmeal
    • A platter of creamy polenta topped with a drizzle of olive oil and chili flakes.
      Creamy Polenta Recipe: Easy Steps for a Perfect Dish
    • A front view of the Asparagus Ricotta Tart.
      Asparagus Ricotta Tart with a Polenta Crust

    Recipe

    Slices of Polenta Pizza served on a wooden board.

    Italian Polenta Pizza with Fresh Herbs

    Rustic Polenta Pizza with Herbs will quickly become one of your favorite sides. Can easily be topped with all your favorite fixings!
    5 from 8 votes
    Print Save RecipeSaved! Pin Rate
    Course: Appetizer or side
    Cuisine: Italian
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 18 servings
    Calories: 150kcal
    Author: Maria Vannelli RD
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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.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    When cooking polenta, be careful not to burn yourself as there are bursts of air which escape from the mixture…no casualties please.
    Each serving is a 4×3-inch rectangular portion.
    • 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.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 150kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 136mg | Potassium: 85mg | Fiber: 2g | Sugar: 0.4g | Calcium: 5mg | Iron: 1mg
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    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.

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    Filed Under: Appetizers, Pizza, Side-Dish and Vegetables, Vegetarian

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Franca

      June 08, 2024 at 3:25 pm

      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?

      Reply
      • Maria

        June 13, 2024 at 9:06 pm

        Thanks for your interest Franca. I use the regular polenta. Enjoy!

        Reply
    2. Sue S

      November 17, 2023 at 1:50 am

      5 stars
      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

      Reply
      • Maria

        November 17, 2023 at 11:26 am

        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!

        Reply
    3. Rahel Singeisen

      November 12, 2023 at 10:58 am

      5 stars
      I love polenta, definitely will make the pizza, thank you

      Reply
      • Maria

        November 12, 2023 at 1:39 pm

        My pleasure Rahel, enjoy!

        Reply
    4. Lisa

      October 03, 2023 at 6:48 pm

      5 stars
      Delicious!!!!! Every recipe you have published is fantastic!!!!! Thank you

      Reply
      • Maria

        October 05, 2023 at 5:15 pm

        Thanks so much Lisa ♥

        Reply
    5. Jo

      July 03, 2022 at 7:47 pm

      5 stars
      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!

      Reply
    6. Jane

      January 31, 2019 at 5:03 pm

      5 stars
      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.

      Reply
      • Maria

        January 31, 2019 at 5:49 pm

        Absolutely priceless ♥ Thanks so much Jane. Have a wonderful evening.

        Reply
    7. Jane

      January 31, 2019 at 2:19 pm

      5 stars
      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.

      Reply
      • Maria

        January 31, 2019 at 3:08 pm

        Something tells me you are a wonderful cook Jane! I am delighted to hear the polenta pizza was a success! Thanks for sharing ♥

        Reply
    8. Jane

      January 31, 2019 at 1:37 pm

      5 stars
      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.

      Reply
      • Maria

        January 31, 2019 at 2:00 pm

        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 ♥

        Reply
    9. Emily | Oat&Sesame

      May 21, 2017 at 6:09 pm

      5 stars
      I’m a polenta fanatic too!!

      Reply
      • Maria

        May 21, 2017 at 10:10 pm

        Pleasure to (virtually) meet you 😉 Thanks for dropping by ♥

        Reply

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