Polenta Pizza

Polenta Pizza
Servings: 6 Prep 15 mins Bake 425°F 15 mins Cook 12 mins


  • 2 cups plus 1 tbsp instant polenta
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 6 tablespoons grated Parmesan
  • 3 tablespoons olive oil
  • 4 cloves garlic, sliced
  • 1 bunch broccoli rabe (about 1 lb), tough stems removed, cut into 1-inch pieces, or broccoli florets
  • 1 15 ounce container part-skim ricotta cheese

Make It

1. Heat oven to 425 degrees F. Coat a 14-inch pizza pan with nonstick cooking spray. Dust with 1 tbsp of the polenta.

2. Bring 6 cups water to boiling. Add 1 1/4 tsp of the salt and the garlic powder. Slowly add polenta in a thin stream, whisking constantly. Reduce heat to medium and cook, stirring frequently, 5 minutes.

3. Remove from heat and stir in 3 tbsp of the Parmesan. Spread onto prepared pizza pan. Set aside.

4. Heat oil in a large, lidded skillet over medium heat. Add garlic and cook 1 minute. Add broccoli rabe and 1/4 cup water. Cover and cook 3 minutes. Uncover, increase heat to medium-high and cook an additional 3 minutes until just tender.

5. Spread ricotta over polenta, leaving a 1-inch border. Scatter broccoli rabe and garlic over ricotta. Top with remaining 3 tbsp Parmesan.

6. Bake at 425 degrees F for 15 minutes until cheese is melted. Season with remaining 1/4 tsp salt; cut into wedges and serve.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 407, Fat, total (g): 14, chol. (mg): 26, sat. fat (g): 5, carb. (g): 52, fiber (g): 2, pro. (g): 17, sodium (mg): 769, Percent Daily Values are based on a 2,000 calorie diet.