Slices of Polenta Pizza cut into sticks, served on a wooden board.
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Polenta Pizza

Rustic Polenta Pizza with Herbs will quickly become one of your favorite sides. Can easily be topped with all your favorite fixings!
Course Appetizer or side
Cuisine Italian
Keyword pizza crust with cornmeal, polenta crust, polenta pizza
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 387kcal
Author Maria Vannelli RD

Ingredients

  • 8 cups water
  • 1 teaspoon salt
  • 4 tablespoons olive oil separated
  • cup coarse cornmeal
  • cup fine cornmeal
  • 2 tablespoons variety of fresh or dry herbs and spices rosemary, thyme, chives, pepper,chili powder, etc...

Instructions

  • Preheat oven to 400° F. Position rack in the center.
  • Drizzle about 1 tablespoon of olive oil on sheet pan. Set aside.
  • In a medium bowl, combine both kinds of cornmeal. Set aside.
  • Bring water to boil in a large pot.
  • Add salt and 2 tablespoons olive oil.
  • Reduce heat to low.
  • Whisk in the cornmeal and stir for about 5 minutes or until thickened (the water will be absorbed).
  • Spread on greased sheet pan to desired thickness.
  • Drizzle with 1 tablespoon of olive oil and top with your favorite herbs.
  • Gently poke the polenta with your fingers to create a "dimples".
  • Bake at 400° F for approximately 30 minutes.
  • Lower heat to 375° F and continue to bake for another 20-30 minutes.
  • Allow to cool and cut into pieces.

Notes

When cooking polenta, be careful not to burn yourself as there are bursts of air which escape from the mixture...no casualties please.
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: 387kcal | Carbohydrates: 57g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Sodium: 407mg | Potassium: 255mg | Fiber: 7g | Sugar: 1g | Calcium: 15mg | Iron: 2.4mg