Equipment
Ingredients
Polenta Crust
- 30 ml olive oil
- 120 ml milk, whole
- 600 ml water
- 2 g salt
- 120 g coarse cornmeal
- 1 g black pepper, freshly ground
Toppings
- 30 ml olive oil
- 100 g onion, chopped
- 120 g pancetta, chopped
- 450 g spinach, washed and dried
- 115 g gorgonzola, crumbled
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 517 kcal
- Protein
- 17 g
- Carbohydrates
- 32 g
- Fat
- 38 g
- Fiber
- 4 g
- Sugar
- 4 g
- Sodium
- 871 mg
- Saturated Fat
- 9 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 3 mg
- Potassium
- 902 mg
- Calcium
- 159 mg
- Iron
- 3.7 mg
- Magnesium
- 110 mg
- Phosphorus
- 118 mg
- Zinc
- 1.3 mg
- Vitamin A
- 645 mcg
- Vitamin C
- 33 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 4.5 mg
- Vitamin K
- 553 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.29 mg
- Niacin
- 1.2 mg
- Folate
- 234 mcg
- Water
- 305 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 230°C (450°F). Brush the pizza pan or cookie sheet with 15ml of olive oil.
Combine the milk, water, and salt in a medium saucepan. Bring the liquid to a boil over medium-high heat, then lower the heat to medium.
Gradually whisk the cornmeal into the boiling liquid to prevent lumps from forming.
Simmer the mixture for 10 to 15 minutes, whisking frequently, until the polenta is thick. Add a small amount of water if the mixture becomes too dense.
Stir 15ml of olive oil into the polenta. Spread the mixture evenly onto the prepared pan to a thickness of 1.25cm (1/2 inch). Season with salt and pepper.
Cover the polenta with plastic wrap and refrigerate for at least 1 hour until firm.
Remove the plastic wrap and bake the polenta crust for 25 to 30 minutes at 230°C (450°F) until the edges are brown and crisp.
Heat 30ml of olive oil in a large skillet over medium heat. Sauté the onion and pancetta for 10 minutes until the onion softens and the pancetta browns.
Transfer the onion and pancetta to a bowl using a slotted spoon and set aside.
Add the spinach to the same skillet and sauté until wilted and all released moisture has evaporated from the pan. Season with salt and pepper.
Distribute the crumbled Gorgonzola over the baked polenta. Layer the onion-pancetta mixture and sautéed spinach on top. Drizzle with the remaining olive oil.
Return the pizza to the oven for 2 minutes until the cheese melts and the toppings are heated through.
Chef's Notes
- For the best texture, use coarse-ground cornmeal rather than fine corn flour.
- Ensure the polenta is completely chilled and firm before baking to ensure it holds its shape as a crust.
Storage
Refrigerator: 3 days — Store in an airtight container; the crust may soften over time.
Reheating: Reheat in a 180°C (350°F) oven until the crust is crisp and the cheese is melted.
Troubleshooting
Polenta crust is lumpy
Cause: Cornmeal was added to the liquid too quickly
Fix: Vigorously whisk the mixture or use an immersion blender to break up lumps before it thickens fully.
Prevention: Whisk the liquid constantly while adding the cornmeal in a slow, steady stream.
The crust is soggy after assembly
Cause: The sautéed spinach retained too much water
Fix: Cannot be fixed once assembled; ensure spinach is well-drained next time.
Prevention: Ensure all liquid has evaporated from the skillet when cooking the spinach.
Cultural Context
Polenta, a staple in Northern Italian cuisine, is a versatile cornmeal porridge that can be served soft or firm. Transforming it into a pizza crust offers a gluten-free alternative to traditional dough, showcasing Italian ingenuity in adapting ingredients for modern dietary needs and preferences.
