Mexican Polenta Pizza

With the aim of serving over 4 people, this pizza recipe is inspired by the original polenta pizza that is in fusion with a Mexican hint. Just like a taco or a nacho, this pizza is rich of ingredients that create bring Mexico to life – except of course it’s in a pizza. Brought by laphemmephoodie, a combination of a healthy gluten free recipe plus healthy slices of veggies is the end product.


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


1.       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.

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

3.       Preheat oven to 450 degrees.

4.       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.

5.       Notes

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

Posted by Diane Araga, on January 3, 2013 at 7:00 AM