All Photos © Christine Elise McCarthy 2013
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
This couldn’t be much easier to make – unless you just bought a pre-made pizza. Polenta (the quick cook kind) is done in 5 minutes. Or – you could buy it like this:
If you buy it like that – then these are just really glorified English muffin pizzas. SO EASY! If you buy instant polenta like this:
then it comes together in about 5 minutes for a more traditional pizza – like I posted above. For the towers – you need to chill it in the fridge for a while (30 minutes?) til it sets – like this:
See? I just poured it into a container – chilled it – then sliced it up & cut rounds with a cookie cutter (or the top of a glass). The chilled polenta lasts for days & can be used to make little pizzas on the spur of the moment.
I added a TBS or two of fresh thyme to my polenta as it cooked. This is totally optional.
So – calling this a recipe is overstating things. I used some homemade red sauce that I had around. You can use your favorite recipe (I have a 5-Minute arrabiata here & also a marinara) or a jarred version.
I used a combination of fresh mozzarella & Parmesan. You can use any cheese or any other pizza toppings you desire. I added fresh basil (and I recommend this as it really does add a lot) and a few sprigs of arugula. Both of these are optional. I found the larger pizza to be a bit more moist than I would have preferred so I really suggest the little mini pizzas over the larger one – even if you do not care to present them in tower form. I’ve been popping little cookie-sized pizzas into my mouth all weekend. I recommend it highly!
Gluten-Free Polenta Crust Pizza & Pizza Towers
Polenta (either pre-made or instant made as the package instructs)
Fresh thyme – optional (add to the polenta as it cooks)
Tomato sauce and/or sliced fresh tomatoes
Crushed red pepper (optional)
Fresh basil and/or arugula – shredded as garnish
Make the polenta & either take a portion & spread it into a 1/4 inch pizza crust on a greased sheet or pan covered in parchment paper. Cook at 450 degrees for about 10 minutes or until the edges crisp.
Top the pizza with sauce, tomatoes & cheese & cook until the cheese is melted & beginning to brown. Garnish with basil and/or arugula & eat it up! OR!
Chill the polenta until it is firm (maybe 30 minutes – or overnight). Slice it to your desired thickness & (optionally) cut it into little rounds. Or – just open that pre-made tube of polenta and slice that fucker up.
Place on a greased cooking sheet or on parchment covered pan. I then doused mine with crushed red pepper.
Bake these at 450 degrees for about ten minutes & then top them with sauce & cheese.
Then bake until they look done to your eye.
You can garnish them with basil & arugula & serve them like this or let them cool for about a minute & stack them. You will likely need a toothpick spiked through the center to keep them from sliding into a gooey mess. Whatever you decide – pop open a bottle of wine & get your munch on!