This fun polenta pizza fuses baked polenta with pizza, and, to give it another twist, it's topped with delicious Mexican flavors.
Ingredients
- cornmeal: 1 cup
- skim milk: 3 cups
- kosher salt: 0.5 tsp
- olive oil: 1 Tbsp
- ounces lean ground beef: 5 piece
- 1/2 cup red Chili sauce (such as Herdez® Red Guajillo Chili Mexican Cooking Sauce): 1 piece
- Mexican shredded cheese blend, plus more for sprinkling on top: 1 cup
- lettuce: 1 cup (to taste, shredded)
- tomato: 1 piece (diced, to taste)
- pitted black olives: 2 Tbsp (to taste, sliced)
- sour cream: 2 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Stir cornmeal, milk, and salt together in a medium saucepan, and cook over medium-high heat, stirring constantly, until mixture comes to a boil and thickens enough to pull away from the sides of the pan, about 15 minutes. Remove from heat and stir in the olive oil. Spread on a greased cookie sheet. Cool in the refrigerator for 1 hour.
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Preheat the oven to 400 degrees F (200 degrees C).
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Bake polenta crust in the preheated oven for 10 to 15 minutes.
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Meanwhile, heat a nonstick skillet over medium-high heat, and cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Pour in red chile sauce, and simmer until thickened, about 10 minutes.
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Top polenta crust with meat sauce and cheese. Return to the oven; bake until cheese is melted, 10 to 12 minutes more.
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Top with lettuce, tomato, black olives, and sour cream. Sprinkle with additional shredded cheese, if desired.
