Conspicuously hidden by garlicky spinach, caramelized onions and roasted zucchini, the polenta in my first polenta pizza was a mystery to me until my first bite. I had never contemplated using polenta as a base for anything. Amanda, a friend and fellow member of Counter Culture, brought a Polenta Pizza to one of our lunches. The pizza was inspired by this recipe in the New York Times. I have no doubt that the original recipe is incredible. I can tell you without a doubt that Amanda’s version was amazing.
Inspired by my introduction to polenta, I decided to play around with my own version. I was craving something similar to what I would put in a taco. I’m sure that has something to do with the fact that polenta is otherwise known as cornmeal and is in a number of Mexican recipes. The recipe I’m providing is really just a guide. Don’t feel that you have to adhere to the ingredients I used. Be creative.
This version is pretty mild. I fully intend to kick up the heat index the next time I make it with some green chiles in the polenta base and a few more jalapeno slices for the toppings.
This is a great “make-ahead” meal. I prepare the polenta and toppings the night before so that all I have to do is assemble and bake for dinner the next night.
Want to know more about polenta? Check out a discussion underway at the Udi’s Gluten Free Community Page.