For some reason I convinced myself I didn’t like polenta, probably because the texture just seemed like it would be weird. I know people rave about it all the time, but there are many other starchy things I’d rather eat, so I just didn’t bother with what basically amounts to corn mush.
But an Italian cafe in our town has polenta-crust pizza that is absolutely amazing, and Mike challenged me to try making something similar. Because I like challenges more than I probably should, I took it. I did a little internet research and concluded that basically all you have to do is cook cornmeal with milk and a little salt until thick, spread it thinly, pre-bake it, then add toppings just like you would with any other pizza.
I’m not sure if it’s healthier than regular pizza, but it’s a lot better than I was expecting it to be. It’s definitely not crispy or bread-like, but it’s a nice change from typical pizza dough, and I’ll definitely be making it again!
(adapted from Cooks.com)
1 cup corn meal
3 cups skim milk
1/2 tsp kosher salt
1 tbsp olive oil
pizza sauce and toppings
Preheat the oven to 375 F. Put a Silpat on a cookie sheet.
Stir the corn meal, milk, and salt together in a medium saucepan. Heat over medium-high, stirring constantly, until mixture comes to a boil and thickens enough to pull away from the sides of the pan. Remove from heat and stir in the olive oil.
Let cool for about 2 minutes, then spread evenly over the Silpat with a rubber spatula.
Bake for 10-15 minutes, or until set.
Top with pizza sauce and desired toppings (I used tomato sauce, ricotta, sauteed spinach, sauteed mushrooms, olives, onion, mozzarella, and artichoke hearts) and bake until cheese is melted.
Cut into squares to serve.