Polenta Pizza With Spinach, Mushrooms, Bacon & Tomatoes
This hearty polenta pizza is a delightful combination of creamy cornmeal base, flavorful fontina cheese, sautéed spinach, earthy cremini mushrooms, crispy bacon bits, and juicy slices of fresh tomato. Baked to perfection, this savory dish is a wonderful choice for a cozy meal that is sure to satisfy your cravings.
— Constant Cookbook
Ingredients
- 2 tablespoons extra virgin olive oil, more for pan
- ½ cup whole milk
- 2½ cups water
- Salt
- 1 cup coarse cornmeal
- Freshly ground black pepper
- 5 strips of bacon, cooked crisp and crumbled
- 10 ounces cremini mushrooms, chopped
- 2 cups baby spinach
- 1 roma tomato, sliced
- 1 cup shredded fontina cheese
Instructions
- 1. Brush a layer of olive oil on a pizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk, water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.
- 2. Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about ½ inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).
- 3. Heat oven to 450 degrees F. Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Meanwhile, put one tablespoon oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they have released all of their moisture, about 5 minutes. Use a slotted spoon to take the mushrooms out of pan; set aside. Add spinach to skillet and sauté until it releases its water and pan becomes dry; sprinkle with salt and pepper.
- 4. Take polenta out of oven, sprinkle with fontina cheese, then spread spinach evenly on top of cheese and top with mushrooms, bacon and sliced tomato. Put pizza back in oven for two minutes, or until cheese begins to melt and the toppings are warmed through. Cut into slices and serve hot or at room temperature. Top with grated Parmesan cheese and crushed red pepper flakes, if desired.
Cook Time
30M
Prep Time
PT1H30M
Yield
Makes 4 generous main dishes or 36 appetizer servings
Nutrition
- Calories: 498 kcal
- Carbohydrate Content: 35 g
- Protein Content: 19 g
- Fat Content: 31 g
- Saturated Fat Content: 11 g
- Cholesterol Content: 59 mg
- Sodium Content: 492 mg
- Fiber Content: 4 g
- Sugar Content: 4 g
- Serving Size: 1 serving
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