It’s apparently polenta week! Maybe I’m feeling inspired by corn? More realistically, I accidentally bought a brand new bag of cornmeal, not realizing I had not one, but two, already at home.
So bring on the cornmeal recipes!
Don’t worry, I won’t bombard you. But I’m pretty excited to experiment with it because I’ve only ever used it for sprinkling beneath a pizza crust so it won’t stick to the pan.
Speaking of pizza…
What You Need to Make the Crust:
- 1 cup cornmeal plus a little extra to line the pan
- 1 1/2 cups water
- 3/4 cup milk (I used almond – any kind of dairy-free milk would work too)
- 1 tbsp olive oil
What You Need for Toppings:
So obviously you can use whatever you want for toppings, and I definitely plan to make this again and switch out the spinach for basil – yum!
- Thinly sliced tomato
- Spinach leaves
- Thinly sliced summer and zucchini squash
- Mozzarella cheese (grated or sliced)
- 1 cup balsamic vinegar
What You Do:
Preheat your oven to 375F
Boil the water and milk in a medium pot. When it begins to boil, slowly add the cornmeal while simultaneously (as much as possible anyways) turning the heat down to a slow boil.
Stir well to avoid clumping. If it clumps try to just break them apart. Then cover and let simmer for about 15 minutes until it becomes thicker.
Add olive oil. Stir until thickened. I had to add a bit more cornmeal to make the polenta more of a pizza dough consistency.
While this is going on, sprinkle some cornmeal on your pizza stone or pan.
Once the polenta starts moving in a pizza-dough-type ball, remove from the pot. Spread slowly and evenly over the pizza stone or pan until 1/4 inch thick with no rips or holes.
I put the whole thing in the fridge for about half an hour to help it solidify more, but I have a hunch you could skip this step.
After I took it out of the fridge, I put it in the oven, topping-free, for about 15 minutes to burn off any excess water.
Then, it was time for the toppings! Pile them on, then bake for 12-15 minutes!
While it’s baking, make your balsamic reduction by slow boiling the balsamic vinegar. This takes 15-20 minutes. It will become syrupy, and you can test the progress by letting it drip off a spoon. Watch it closely once the level gets low because it will burn if you don’t remove it from the heat as soon as it fully reduces and becomes syrupy.
Drizzle it over the finished pizza and you’re done!
Pro Tip: Unlike real pizza, this one doesn’t taste too awesome straight out of the fridge the day after. Heat this up in a toaster oven or conventional oven if you can! Microwaving would probably be ok too!
2 thoughts on “Gluten Free and Vegetarian Polenta Pizza”
Always colorful! Love it! And this sounds wonderful!
Aw thanks! I try! This is very good, I just love all the ways you can avoid using wheat and breads!