Polenta Pizza With Tomatoes & Mushrooms (Gluten Free w/ Vegetarian Option)

One of my favorite foods in the whole world is polenta. In fact, I haven't tried a recipe with polenta that I haven't liked, including this Polenta Pizza With Tomatoes and Mushrooms.

I know a lot of people don't like polenta, but maybe it's because they don't know how to prepare it. Several people have told me the only way they know how to cook polenta (or grits) is like a runny cereal.

If that is the only way you know how to cook polenta, you are missing out! There are so many tasty ways to prepare it that are sooooo much better. This Polenta Pizza is packed with flavor and is a good way to sneak grains and healthy, fresh vegetables in your diet.

This recipe is naturally gluten free. For an easy vegetarian version, substitute vegetable broth for the chicken broth.

Polenta Pizza With Tomatoes & Mushrooms

Gluten Free with Vegetarian Option

 

Printable Recipe

1 cup quick cooking polenta

2 cups chicken broth -or- vegetable broth

1 cup milk

1/3 cup Parmesan (I used dry, but fresh would be even better)

1 cup ricotta (I used part skim ricotta)

1 tablespoon Italian seasoning
1 clove garlic (minced)

1 small package baby bella mushrooms (sliced)

2 large tomatoes or 3 small tomatoes (Any variety is fine, but I used red, yellow, and heirloom tomatoes)

1 ball fresh mozzarella

1 small can black olives (sliced)

1/2 teaspoon basil (dried)

Salt and pepper

Cooking spray

Olive oil

Fresh Parmesan

Any fresh green herb (parsley, basil, cilantro, etc.)

 

1. Preheat oven to 300 degrees and lightly spray a 9 inch pie pan with cooking spray.

 

2. Pour broth and milk in a medium size pan. Bring to a boil, then add 1 tablespoon salt. Slowly pour in polenta a little at a time, whisking constantly to avoid lumps. Reduce heat slightly and continue to stir the polenta. Cook for approx 5 to 10 minutes. Remove from heat and add the 1/3 cup dry Parmesan cheese.

 

3. Evenly spread polenta in the bottom of the pie pan. Lightly spray top of the polenta with cooking spray and cook in the oven for about 15 minutes. The polenta will be slightly firm and warm.

 

4. Coat the bottom of a skillet with olive oil. Place sliced mushrooms in the pan along with a pinch of salt and pepper. Cook on medium high heat until mushrooms are to your desired softness. Remove from heat.

 

5. Add Italian seasoning, garlic, and a pinch of both salt and pepper to the ricotta. Mix well.

 

6. Slice tomatoes and mozzarella. By this time, the polenta crust should be done, so remove it from the oven. Turn oven up to 375.

7. Evenly spread ricotta over the polenta. Top with sliced black olives, tomatoes slices, mushrooms, and slices of mozzarella. Sprinkle top with a dash of salt and basil.

 

 

8. Place the pizza back in the oven. Cook at 375 degrees for about 10-15 minutes or until tomatoes are slightly cooked and mozzarella is melted. Be careful not to overcook so the tomatoes won't seep. A small amount of liquid is expected, but cooking too long will make the tomatoes too runny. 

 

9. Sprinkle fresh Parmesan shavings and coarsely chopped fresh herbs on pizza.

 

 

Serving suggestion: Serve with a green salad for a tasty lunch or dinner.

 

Looking for more gluten free meals? Find them on my Recipe Page!

 

 

Linking to:
Made From Scratch Monday, Melt In Your Mouth Monday, My Meatless Monday, Mix It Up Monday, On The Menu Monday, Creative Inspirations, Tempt Me Tuesday, Talent Tuesday, Whole Food Wednesday, Cast Party Wednesday, What's In Your Kitchen Wednesday, Allergy Free Wednesday, Gluten Free Wednesday, What I Whipped Up Wednsday, Sweet Treats & Swanky Stuff, Full Plate Thursday, Showcase Your Talent Thursday, Grace At Home, Hookin Up With HoH, Foodie Friday, It's A HodgePodge Friday, Kitchen Fun & Crafty Friday, Farmgirl Friday Blog Fest, Strut Your Stuff Saturday, Saturday Nite Special, Scrumptious Sunday, Recipe Round Up