Polenta-crust pizza

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.


11 Responses to “Polenta-crust pizza”

  1. 1 Brittany March 29, 2010 at 6:59 am

    That sounds tasty, I might give it a try!

  2. 2 Lin March 29, 2010 at 7:38 am

    omg that looks breathtakingly gorgeous! i am definitely going to have to make polenta pizza! do you know if you can substitute the skim milk with rice milk or almond milk?

  3. 4 Natalie (The Sweets Life) March 29, 2010 at 10:25 am

    We have a local pizza place that is super famous for its cornmeal crust…but that’s more of a crust with a cornmeal flavor…I would love to try this actual polenta crust. I just blogged about polenta in my post today–I’m a fan! Great recipe!

  4. 5 julo March 29, 2010 at 10:30 am

    Wow, is that really all there is to it? That looks delicious!

    I’d say a polenta crust is probably healthier in some regards. Cornmeal is just ground up corn, which sounds like it would have more fiber and nutrients than white flour, which is basically just sugar in the end. Sorry, probably tmi. ;p

    Thanks for sharing, I’ll have to try this. It’s a nice way to have homemade pizza without waiting hours and hours for dough to rise for traditional pizza. šŸ™‚

  5. 6 Nicole, RD March 29, 2010 at 12:44 pm

    I bet polenta makes a wonderful pizza crust! Great recipe!

  6. 7 Erin March 29, 2010 at 1:46 pm

    What a great idea! I prefer crispy versions of polenta, but never thought of using it for pizza crust. I have to try this! Your topping combo sounds great, too.

  7. 8 Erin March 29, 2010 at 4:09 pm

    This looks wonderful! I’ve never had pizza with a cornmeal crust, but it sounds delicious, and I’ll have to try it!

  8. 9 Cara March 30, 2010 at 6:50 am

    Glad to hear it turned so well for you! I can’t wait to try it šŸ™‚

  9. 10 Linda May 10, 2012 at 7:56 pm

    I had polenta pizza at a local health food store deli and it was really good… and it is Gluten Free!

  1. 1 Birthday Pizza Trackback on December 8, 2010 at 9:52 pm

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