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slices of leftover polenta topped with sausages and olives
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4.84 from 6 votes

Polenta Pizza (with Various Toppings)

Cheesy polenta pizza that you can top with just about anything you like. A gluten-free, healthier pizza crust alternative.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Dish
Cuisine: Romanian
Servings: 6
Calories: 387kcal
Author: Adina

Ingredients

  • 1 ⅔ cup coarse or medium cornmeal 250 g, Note 1
  • 4 ½ cups water 1 liter
  • 1 ¼ teaspoons fine salt
  • 1 cup grated cheese Gouda, cheddar, Parmesan, 125 g
  • 8-10 tablespoons tomato/ marinara sauce
  • 1 teaspoon dried oregano
  • 1 red onion
  • 1 red bell pepper
  • 5.5 oz spicy sausage chorizo, cabanossi, etc, 150 g
  • 3-4 small tomatoes
  • 12 black olives
  • 4.5 oz feta cheese 125 g
  • fine sea salt and pepper

Instructions

Polenta crust:

  • Polenta: Start by making a basic polenta. Pour the water into a large pot. Heat the water but don't let it come to a boil (it helps against the formation of lumps). Add the salt. Slowly add the cornmeal while stirring or whisking (with an egg beater, not a mixer) all the time (Note 2).
  • Simmer: When all the cornmeal is incorporated, continue stirring or whisking shortly to ensure that there are no lumps. Turn the heat down, place a lid on top but leave a crack open. Stir every 2-3 minutes or so, but there is no need to stir all the time.
  • Cooking time: Read the cooking instructions on the polenta packet to know how long the cornmeal needs to be cooked. For example, I cook the polenta made with coarse cornmeal for 40 to 50 minutes and the polenta made with medium cornmeal for about 15 minutes.
  • Add cheese: When the polenta is cooked, stir in the freshly grated cheese of choice.
  • Let cool: Line a baking tray with baking paper and pour the polenta on the tray. Spread it evenly with a spoon and let it get cold.

Pizza:

  • Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
  • Top pizza: Mix the tomato sauce with dried oregano and spread it over the polenta. Halve and slice the red onion, cut the tomatoes into small wedges and thinly slice the pepper and the sausage. Spread everything on the pizza and add the olives and the crumbled feta cheese.
  • Bake for 20-30 minutes in the hot oven until the cheese on top starts to get golden. Serve immediately with a green salad and Greek yogurt or sour cream dollop.

Notes

  1. Read the cooking instructions on the polenta packet to know how long the cornmeal needs to be cooked. For example, I cook the polenta made with coarse cornmeal for 40 to 50 minutes and the polenta made with medium cornmeal for about 15 minutes.
  2. A word of caution - be careful when the polenta starts to bubble; if the bubbles are too big, you might get burned – so turn the heat down if that happens.

Nutrition

Serving: 1/6 of the pizza | Calories: 387kcal | Carbohydrates: 41g | Protein: 14g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 1133mg | Fiber: 5g | Sugar: 5g