Polenta Pizza with Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Pizza Crust 1/2 cup milk, preferably skim1 cup coarse cornmeal (Polenta)2 1/2 cups water or vegetable stock1 tablespoon extra virgin olive oil, more for panPinch of SaltSpinach Topping2 tablespoons extra virgin olive oilFreshly ground black pepper1 small onion, chopped1/2 cup (about 4 ounces) chopped bacon1 pound spinach, washed, trimmed and dried1 cup gorgonzola cheese crumbled.
Brush a layer of olive oil on a pizza pan or cookie sheet.
In a medium saucepan over medium-high heat, combine milk with 2 1/2 cups water or stock and a large pinch of salt.
Bring just about to a boil, reduce heat to medium
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.
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 1/2 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).
Heat oven to 450 degrees;
Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges.
While crust is browning, put two tablespoons oil in a large skillet over medium heat. Add onion and bacon and cook, stirring occasionally, until onion is soft and bacon is nicely browned, about 10 minutes.
Use a slotted spoon to take onion and bacon out of pan; set aside.
Add spinach to skillet and sauté until it releases its water and pan becomes dry;
Sprinkle with salt and lots of pepper.
Take polenta out of oven, sprinkle with cheese
Spread onion-bacon mixture and spinach evenly on top of cheese
Drizzle with another tablespoon olive oil.
Put pizza back in oven for two minutes, or until cheese begins to melt and vegetables are warmed through.
Cut into slices and serve hot or at room temperature.
Serving Size: Makes 1 pizza
Number of Servings: 8
Recipe submitted by SparkPeople user KPARISH116.
In a medium saucepan over medium-high heat, combine milk with 2 1/2 cups water or stock and a large pinch of salt.
Bring just about to a boil, reduce heat to medium
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.
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 1/2 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).
Heat oven to 450 degrees;
Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges.
While crust is browning, put two tablespoons oil in a large skillet over medium heat. Add onion and bacon and cook, stirring occasionally, until onion is soft and bacon is nicely browned, about 10 minutes.
Use a slotted spoon to take onion and bacon out of pan; set aside.
Add spinach to skillet and sauté until it releases its water and pan becomes dry;
Sprinkle with salt and lots of pepper.
Take polenta out of oven, sprinkle with cheese
Spread onion-bacon mixture and spinach evenly on top of cheese
Drizzle with another tablespoon olive oil.
Put pizza back in oven for two minutes, or until cheese begins to melt and vegetables are warmed through.
Cut into slices and serve hot or at room temperature.
Serving Size: Makes 1 pizza
Number of Servings: 8
Recipe submitted by SparkPeople user KPARISH116.
Nutritional Info Amount Per Serving
- Calories: 230.2
- Total Fat: 14.1 g
- Cholesterol: 22.8 mg
- Sodium: 319.1 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 1.7 g
- Protein: 7.8 g
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