Wednesday, August 15, 2012

Mexican Polenta Pizza

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.

Mexican Polenta Pizza

Yield: 4 servings


1 cup of gluten free polenta

1/2 cup milk

2 1/2 cups water

1/2 cup salsa

1/2 cup jalapeno slices

1/2 cup steamed broccoli

1/2 cup shredded chicken

1 cup shredded sharp cheddar cheese


In a medium saucepan over medium-high heat, combine milk and water and a pinch of salt. Bring just about to a boil, reduce heat to medium, and add polenta in a steady stream, whisking all the while to prevent lumps. Turn heat to low and simmer, uncovered, whisking frequently until it reaches a thick consistency similar to oatmeal, approximately 10 to 15 minutes.

Press polenta into a prepared 9-inch round glass baking dish and chill for 30 minutes or up to overnight.

Preheat oven to 450 degrees.

Top polenta with salsa, jalapeno slices, broccoli, chicken and cheddar cheese. Bake uncovered for 20-25 minutes or until it begins to brown and crisp on edges.


The pizza is best fresh out of the oven. It will not reheat that well because the polenta will dry out over time.

Want to know more about polenta? Check out a discussion underway at the Udi’s Gluten Free Community Page.


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2 Responses to “Mexican Polenta Pizza”

  1. 1

    meg — August 15, 2012 @ 7:27 PM

    OMG! I cannot wait to make this! I *love* polenta and have always used it in Italian dishes.

  2. 2

    Lisa — August 16, 2012 @ 1:15 AM

    What a brilliant’s so obvious, yet I’ve never seen it before. It looks fantastic, Wendy and I’m looking forward to trying it!

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