Polenta PIzzas

Rounds of tender polenta, seared until crispy on the outside and topped with marinara, mozzarella and crushed red pepper. So much flavor and texture with just THREE ingredients. You will be floored.

I adore pre-cooked polenta! Sold in tubes, ready-to-cook polenta may not look remarkable, but it's incredibly versatile. To prepare it, you simply open the package, slice, cook and serve. And "cooking" the polenta just means something quick, like searing, sauteing, grilling, or baking. Once the polenta is heated up, you can top the rounds with virtually anything - from vegetables, to cheese, to flavorful sauces. And since polenta is made from a simple mix of cornmeal, water and salt, it's naturally vegan and gluten-free. How about THAT for checking major boxes?!

I served these rounds as a side dish with dinner, but they would make a great party appetizer too!

Note: If you don't have an ovenproof skillet, sear the polenta in your favorite skillet and then transfer the rounds to a parchment- or foil-lined baking sheet before topping with sauce and cheese.

Polenta Pizzas

Cooking spray or olive oil
Salt and freshly ground black pepper
1 tube polenta, cut crosswise into 1/2-inch rounds
1/2 cup marinara sauce of choice
1 cup shredded mozzarella cheese

Preheat the oven to 350 degrees. Coat an ovenproof skillet with cooking spray and set over medium-high heat. Add the polenta rounds to the hot pan and cook for 2 to 3 minutes per side, until golden brown. Season both sides with salt and pepper.
Top the polenta with the sauce and cheese and transfer the pan to the oven. Bake for 5 minutes, until the cheese melts.
Serves 4-6