Polenta Pizza or Appetizers

Monday, August 24, 2020
This is a recipe for using Polenta for a basic crust to make pizza or appetizers.


You will find many various suggestive toppings in the recipe using either alfredo sauce or marinara on top.


Polenta when thick can be cut into various shapes with cookie cutters for appetizers, left in a sheet for pizza, or simply cut into small squares.


The crust is easy to make on the stovetop then baked with a delicious sauce and melted cheese.


If you haven't tried using polenta this way and are a fan of this Italian cornmeal, you will love this style recipe.


We love polenta here in our home and grew up on eating (the old fashioned Italian grits as they are referred to)our grandma's recipe for Polenta with Meat Sauce.


Scroll down to the bottom for my printable recipe card for numerous pizza toppings.





this is a polenta pizza topped with broccoli rabe, sausage, meatballs sauce and mozzarella cheese









Cornmeal




There is white and yellow cornmeal and for this recipe, we use only yellow and coarse ground.



Packages labeled polenta mean that the grind of the corn is appropriate to make the polenta dish, but you can substitute regular medium or coarsely-ground cornmeal instead.



Don't use finely ground cornmeal or corn flour which has too fine of a consistency and will give the finished pizza a pasty texture.



If you are in a huge hurry and want quick appetizers, you can purchase tubular packaged polenta that is slice and bake already prepared that you will find in the supermarket in the pasta section.





this is a slice of polenta pizza topped with cheese, sauce and broccoli rabe







Ingredients You Will Need

Scroll to the recipe card for exact measurements


  • extra virgin olive oil, and more for oiling pan
  • whole milk
  • water
  • Salt
  • coarse cornmeal
  • Toppings use whatever toppings you like on regular pizza
  • Favorite pizza sauce
  • Shredded cheese IE mozzarella, provolone, or other you prefer
  • grated cheese (Parmesan or Pecorino Romano)
  • Optional: red pepper flakes. dried Italian herbs or fresh
  • For homemade sauce ingredients scroll to the bottom for Alfredo or Marinara sauce recipes.






this is a polenta crust for making pizza






10 Topping Suggestions:


  1. Broccoli Rabe, Sausage and Provolone Cheese ( marinara sauce)
  2. Chicken and Mushrooms ( I have used both marinara and alfredo)
  3. Pepperoni, Mozzarella (marinara sauce)
  4. Black, Green Olives with Fontina Cheese (marinara sauce)
  5. Ham, Cheddar or Swiss Cheese (alfredo sauce)
  6. Peppers, Sausage with Mozzarella (marinara sauce)
  7. Meatball and Mozzarella (marinara sauce)
  8. Shrimp, Scallops Chopped Tomatoes with Mozzarella (marinara or alfredo sauce)
  9. Sliced Tomatoes and Basil Caprese with (marinara)








this is a pan of Italian grits also known as polenta to make a polenta pizza crust






Other Favorite Recipes We Love




Italian Homemade Pizza Dough
30 Favorite Appetizers
15 Favorite One Pan Recipes
15 Pasta Recipes







Pin for Later

this is a pin for later on how to make pizza with polenta




Getting Creative With Polenta




Polenta cut-outs are perfect for events and by using a round biscuit cookie cutter or shapes you can make these super special for a delicious bite!



We love to make pizzettes made with cornmeal and additional toppings will put this over the top.



Take a look at these easy instructions and just get creative everyone loves this as a polenta pizza or appetizer.








Polenta Pizza or Appetizers
Print

Polenta Pizza or Appetizers

Yield: 35
Author: Claudia Lamascolo
Prep time: 35 MCook time: 35 MTotal time: 70 M
This can be a polenta pizza or cutout appetizers made into various shapes. The polenta is made ahead of time and topped with cheeses and tomato sauce and assorted topping then baked.

Ingredients:

  • 4 tablespoons extra virgin olive oil, and more for oiling pan
  • 1/2 cup whole milk
  • 2 1/2 cups water
  • Salt
  • 1 cup coarse cornmeal
  • Toppings:
  • Favorite pizza sauce
  • Shredded cheese IE mozzarella, provolone, or other you prefer
  • Use whatever toppings you like on regular pizza
  • grated cheese
  • Optional: red pepper flakes. dried Italian herbs or fresh
  • For homemade sauce ingredients scroll to the bottom for Alfredo or Marinara sauce recipes.

Instructions:

  1. Prepare a brownie sized pan 12 x 8 or casserole dish by brushing a layer of olive oil or use a parchment paper-lined cookie sheet at least 2 inches high.
  2. In a medium saucepan over medium-high heat, combine milk, water, and a 1/4 teaspoon of salt.
  3. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisk quickly and the whole time to prevent lumps from forming.
  4. Turn heat to low and simmer, whisking frequently, until thick around 35 minutes.
  5. If the mixture becomes too thick, whisk some more bit water into this, you will want the consistency of thick oatmeal.
  6. Stir 1 tablespoon oil into cooked cornmeal (polenta).
  7. Spread out quickly onto prepared pan, so the polenta does not stiffen; spread it to a thickness of about 1/2 inch all over the parchment paper evenly.
  8. Sprinkle lightly with garlic powder, salt and( pepper optional), cover baking sheet with plastic wrap and put it in the refrigerator until it is firm, an hour or more, it doesn't matter if you leave this longer even overnight.
  9. Options: Cut out various shapes with a cookie cutter or round glass, remove with a spatula, and place on another piece of oil sprayed parchment paper-lined cookie sheet.
  10. You can leave it whole and cut this into small squares after you make a pizza with it as appetizers also.
  11. Heat oven to 450 degrees.
  12. Assembly:
  13. Spread the top of the pizza sheet pan or cutout polenta with a favorite pizza sauce of choice and various topping combinations below.
  14. Bake for 25 to 35 minutes, or until it crisps on edges.
  15. Top with shredded cheese at the end just to melt. mozzarella or another you prefer.
  16. Serve with grated Pecorino Romano cheese and  red pepper flakes
  17. Topping Variations:  Spread with your favorite marinara sauce or alfredo sauce, see recipes below:
  18. Broccoli Rabe, Sausage and Provolone Cheese ( marinara sauce)
  19. Chicken and Mushrooms ( I have used both marinara and alfredo)
  20. Pepperoni, Mozzarella (marinara sauce)
  21. Black, Green Olives with Fontina Cheese (marinara sauce)
  22. Ham, Cheddar or Swiss Cheese (alfredo sauce)
  23. Peppers, Sausage with Mozzarella (marinara sauce)
  24. Meatball and Mozzarella (marinara sauce)
  25. Shrimp, Scallops Chopped Tomatoes with Mozzarella (marinara or alfredo sauce)
  26. Sliced Tomatoes and Basil Caprese with  (marinara)
  27. Marinara Sauce Recipe:
  28. Fresh Plum(Pomodoro) 10 Roma (plum) tomatoes, seeded and finely chopped
  29. 1/4 cup finely chopped fresh basil
  30. 3 garlic cloves, chopped
  31. 1 teaspoon sea or kosher salt
  32. 1 teaspoon ground black pepper
  33. 1/4 teaspoon red pepper flakes
  34. 3 tablespoons extra-virgin olive oil
  35. 1/4 cup white wine.
  36. I use a food processor for the tomatoes. (If you prefer to remove the skins, place tomatoes in boiling water for ten minutes, remove and immediately put into iced water. Peel the skins with a sharp knife, you can also squeeze out the seeds.) Saute garlic in extra virgin olive oil, add seasonings, simmer in a pot for 15 minutes add wine and basil. Cook for 15 more minutes. Great on pasta, pizza.
  37. Alfredo Sauce:
  38. 1-quart heavy cream
  39. 5 ounces parmesan cheese
  40. 1/4 cup Fontina cheese
  41. 1 teaspoon minced garlic
  42. 1 teaspoon garlic powder
  43. 1/2 teaspoon oregano
  44. 1 tablespoon basil
  45. 1/2 teaspoon salt
  46. 1/4 teaspoon white pepper
  47. 4 tablespoons butter
  48. Add butter and garlic in a pan saute till garlic is soft. Add the herbs and spices, cream, and stir. Simmer on very low around 15 minutes, add cheeses at the end till blended and melted. A smooth cheese sauce goes great on pasta with chicken or shrimp added.
polenta cutout appetizers, polenta pizza, baked polenta, polenta with meat sauce, polenta alfredo, polenta recipes
cornmeal recipes, appetizer recipes
Italian
Created using The Recipes Generator





this is a pin for polenta pizza crust







We love Polenta Pizzettes, Polenta Lemon Biscotti Cookies and don't forget to try my Polenta Coated Potatoes, if you would like to try some other polenta recipes.














Disclosure: This recipe was originally shared in 2011. It was edited and re-published in 2020.

26 comments

  1. I love polenta, especially in winter it's one of my favorite comfort foods. This is not a simple appetizer, it really is a rich dish. Irresistible :) Bye, have a great day

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  2. This is AWESOME! Thanks for sharing...it looks amazing! I've been on a real polenta kick

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  3. Making making.Polenta great and yoour idea with it just excellent;)

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  4. 2 years ago I never had polenta, now it is a favorite. It has become a comfort food. The best part is a cold front is coming through today so temps will be dropping, a great time for a polenta dish.

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  5. I'm a big fan of polenta and I'm sure I'd love this especially with all of the topping creations. Thanks for the Alfredo sauce recipe.

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  6. I'll have the Alfredo please!

    A friend just told me yesterday how she makes Alfredo sauce. She only uses Parmesan. Fontina added in sounds much better. Is that your addition?

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  7. Ma che bel blog che ho trovato!!!
    Complimenti per la cura e la qualità delle tue ricette.
    Da adesso sono una tua google followers.... Se ti va, passa a trovarmi, sei la benvenuta.
    www.lamagicazucca.blogspot.com

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  8. What an amazing dish-my mouth is watering! I would have this as a meal. I rarely have polenta but this looks like a reason to change that-yum!

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  9. I adore polenta, what a fun way to use it!

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  10. I've never had polenta, but anything with alfredo is my friend!

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  11. This sounds great! I love polenta!

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  12. Great polenta recipes. I love your Marinara sauce, like me you don't use onion in it just garlic. Brava.
    I wonder what would be the ramifications of omitting parchment paper, I don't like its price.
    The Alfredo sauce looks good too but are you sure 4 tablespoons of butter is enough? cm

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  13. I came to polenta late in life (what can I say, my mother hates it) and now cannot get enough of it. Especially love the variation with the marinara sauce, sausage and broccoli rabe. That would warm heart and soul right now.

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  14. Dear Claudia, I LOVE polenta and I love broccoli rabe with the sausage on top. Just too good. Ooh, wouldn't we be great neighbors! Just think of all the leftovers! Blessings my friend for a very nice evening. Catherine xox

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  15. What a creative way to serve polenta. Great idea. I love it!

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  16. You did something amazing with this polenta! I loves it! Utterly delicious!

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  17. I've never worked with polenta in my life, but I really want to try it. :)

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  18. Love to make polenta..Just made it the other day with Bolognese sauce..Never thought of doing it your way..Thanks for sharing.

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  19. Woman! This looks amazing! I have to admit I have never made polenta before - and I am missing out. Thanks for all the combination ideas! So excited to try this out! xo

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  20. I love love LOVE polenta! So this just looks incredibly tasty to me!

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  21. I have yet to try making polenta from scratch. I usually buy it by the tube (I'm embarrassed to say!). I'll challenge myself and try your recipe, it looks so much more appealing!

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  22. Polenta as the pizza base...what's great idea! It surely looks very yummy!

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