What an awesome treat to find a bag of polenta on my desk, gifted to me by my thoughtful co-worker who had an overabundance in his pantry! I had a small bag at my house too, but really had never prepared polenta so this was a sign from the universe to get cooking.
Polenta (corn grits) is a super quick, easy to prepare, gluten-free treat. It’s very versatile and makes a great side dish. It also makes a great soft crust. I especially like polenta with some flavors and spices added. So deciding what to make with this batch hinged on my current stock in the fridge. I had some portabella mushrooms and a half full jar of marinara sauce. Italian was the way to go. This little pie turned out delicious and I’ll be creating more polenta recipes in the future!
Polenta Pizza Pie
2 cups uncooked polenta
6 cups water
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
½ tsp black pepper
½ tsp red pepper flakes
1 tsp olive oil
1 cup vegan marinara sauce (I like Muir Glen or Classico Organic)
1 cup chopped portabella mushrooms
1 cup chopped artichoke hearts (I like Kirkland prepared in water)
½ cup chopped sundried tomatoes
1/4 cup chopped Kalamata olives
Bring the water to a boil, add polenta and spices, stir until well mixed. Turn down heat to medium-low, simmer covered for 5 minutes.
Lightly grease 9 x 13” glass baking dish. Add cooked polenta, patting it evenly across the bottom and up the sides to form a thick, soft crust. Pour in sauce and spread evenly; top with veggies and bake at 375 degrees for about 10 minutes. Makes 12 servings
Substitute your favorite pizza toppings or add a little vegan cheese if you like. Have fun with your polenta crust and share your ideas in the comment section below.