Polenta Pizza Recipe
I’m not sure if it’s healthier than regular pizza, but it’s a lot better than I was expecting it to be. It’s definitely not crispy or bread-like, but it’s a nice change from typical pizza dough, and I’ll definitely be making it again!
The best part of this recipe is that you can completely adapt it to your taste or to complement the rest of the food that you’re serving. Pile on your favorite toppings, add a thin layer of pizza or marinara sauce, use fresh basil, tomatoes and mozzarella for a caprese-style pizza – the possibilities are absolutely endless. Eat it as a main dish or cut into smaller servings for an appetizer. Enjoy!
- 3 cups of corn kernels, from about 3-4 fresh ears of corn – can also use frozen corn kernels (defrost first)
- 1 cups of grated or crumbled cheese, mozzarella
- 1/3 cup diced white onions, about ½ large onion
- 1 garlic cloves, crushed
- About 1 cup corn meal
- ¼ cup of heavy cream
- 2 eggs
- Salt to taste
- 2 cup shredded mozzarella cheese
- 9 cherry tomato
- 1/3 cup Parmesan cheese
- Pre-heat the oven to 350F.
- In food processor place: 3 cups corn kernels 1 cup mozzarella cheese, chopped onion, garlic, 1 cup cornmeal eggs, heavy cream, and salt. Mix the ingredients.
- Oil Spray 9×13 pan (be generous)
- Place the mixture and cook 25 to 30 minutes (or until toothpick comes out clean)
- Add 2 cups of mozzarella cheese, cherry tomatoes, parmesan cheese and horegano.
- Bake for 5 minutes or until cheese browns. Let cool for 20 minutes before serving. Makes 12 servings