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Rustic Polenta Pizza

Rustic Polenta Pizza


Rustic Polenta Pizza isn’t your traditional pizza. It’s a unique twist that offers new flavors and textures by a crust out of the polenta itself!


Let’s play a word association game. If I say Italian, what’s the first thing that comes to your mind? I think of rustic polenta pizza with herbs.

I have a confession to make… I love polenta. It’s definitely one of my top five comfort foods. I’m not even picky about how it’s prepared. I love it “mushy”; I love it sliced; I love it on the bbq; I love the texture cornmeal provides in cookies and cakes; I love cornmeal bread; I just love polenta.

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Image courtesy Schaller & Weber - Gold Medal Meats and Charcuterie

You can try topping this polenta pizza with cheese, tomato sauce, swiss chard, caramelized onions, roasted red peppers – anything you would top a regular pizza with, really! This basic recipe has endless possiblities.

Maria Vee
Course Appetizer, Snack
Cuisine Italian
Servings 6 servings


  • 8 cups water
  • ¾ teaspoon salt
  • 2 tablespoons olive oil
  • cup coarse cornmeal
  • cup fine cornmeal
  • more olive oil for drizzling
  • variety of fresh or dry herbs and spices rosemary, thyme, chives, pepper,chili powder, etc...


  • Preheat oven to 400° F. Position rack in the center.
  • Line baking sheet with parchment paper. Set aside.
  • In a medium bowl, combine both kinds of cornmeal. Set aside.
  • Bring water to boil in a large pot.
  • Add salt and olive oil.
  • Reduce heat to low.
  • Whisk in the polenta and stir for about 5-7 minutes or until thickened.(The water should be all absorbed).
  • Spread on lined baking sheet to desired thickness.
  • Drizzle with olive oil and top with your favourite herbs.
  • Bake at 400° F for approximately 30 minutes.
  • Lower heat to 375° F and continue to bake for another 20-30 minutes.
  • Let cool and cut into pieces.


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