Written by Meredith Hink, MS, RD, CD
Pizza night has taken a new twist at my home. The usual flour based crust has now been replaced by polenta. Instead of the pizza stone we now use our trusty cast iron skillet. Pizza night will never be the same again.
- 3 cups water
- ½ tsp. salt
- 1 cup polenta
- 1 Tbsp. olive oil
- 1 cup diced onion
- 1 cup diced green pepper
- 3 cups sliced mini portabella mushrooms (8 oz. box)
- 2/3 cup prepared hummus
- 1 cup halved grape or cherry tomatoes
- 12 inch cast iron skillet
- Preheat oven to 350 degrees Fahrenheit.
- Add salt to water and bring to a boil over high heat.
- Reduce to medium low heat and add 1/3 cup polenta.
- Stir for 2 minutes until thickened, then add remaining polenta and stir until creamy, approximately 8-10 minutes.
- While the water is boiling, heat olive oil in a cast iron skillet over medium high heat.
- Add onion, green pepper, and sliced mushrooms. Saute until soft, approximately 3-4 minutes. Remove vegetables from skillet.
- When polenta has cooked, spread the polenta evenly in the still warm cast iron skillet. Spread hummus over polenta and spread onion, pepper, and mushroom mixture over hummus. Spread cherry or grape tomatoes on the pizza.
- Place polenta pizza in oven for 15 minutes.
Note: polenta pizza may need to be served with a spoon if served straight from the oven. The polenta will become firm and be easier to cut when it cools.