Polenta Pizza or Appetizers

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.

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.

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.

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)

Other Favorite Recipes We Love

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

Pin for Later

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.

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.

https://www.whatscookinitalianstylecuisine.com/2011/10/polenta-appetizers-with-alfredo-or.html#.UbmrM_nVBsk

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Italian

Created using The Recipes Generator

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.