When it comes to pizza, Italians don't limit themselves to the most traditional—they're always willing to welcome a “faux” pizza, like one made from cauliflower or polenta, to the table. The latter is a nifty way to use up polenta leftovers.
How to make polenta pizza
If you don't have leftover polenta, you can follow our recipe to make it from scratch or buy the instant version.
Ingredients
1 lb. cooked polenta
1 cup tomato purée
5 oz. mozzarella or smoked provola
extra-virgin olive oil
oregano
salt
black pepper
Method
Preheat the oven to 350°F. Lay the polenta on a baking dish like a pizza, forming a uniform layer without any holes or openings.
Season the tomato purée with a pinch of salt, black pepper, and a generous spoonful of extra-virgin olive oil, then spread it evenly over the polenta.
Place inside the oven and bake for around 15 minutes, then add the (drained) mozzarella or smoked provola and cook for another 7-8 minutes until the cheese melts.
Eat immediately after it comes out of the oven while the cheese is still hot and stringy.