Polenta Pizza with Spinach, Mushrooms, Bacon & Tomatoes

Name: Polenta Pizza with Spinach, Mushrooms, Bacon & Tomatoes
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 4 generous main dishes or 36 appetizer servings
Ingredients: 2 tablespoons extra virgin olive oil; ½ cup whole milk; 2½ cups water; salt; 1 cup coarse cornmeal; freshly ground black pepper; 5 strips of bacon; 10 ounces cremini mushrooms; 2 cups baby spinach; 1 Roma tomato; 1 cup shredded fontina cheese

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Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs
Servings
4 generous main dishes or 36 appetizer servings
Calories
498 kcal
Course
Main Course
Cuisine
American

Polenta Pizza with Spinach, Mushrooms, Bacon & Tomatoes

John Morgan

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Pizza made with a polenta crust

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Ingredients

Servings

2 tablespoons extra virgin olive oil more for pan
½ cup whole milk
2½ cups water
salt
1 cup coarse cornmeal
freshly ground black pepper
5 strips of bacon cooked crisp and crumbled
10 ounces cremini mushrooms chopped
2 cups baby spinach
1 Roma tomato sliced
1 cup shredded fontina cheese

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Instructions

1. Brush a layer of olive oil on a pizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk, water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.
2. Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about ½ inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).
3. Heat oven to 450 degrees F. Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Meanwhile, put one tablespoon oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they have released all of their moisture, about 5 minutes. Use a slotted spoon to take the mushrooms out of pan; set aside. Add spinach to skillet and sauté until it releases its water and pan becomes dry; sprinkle with salt and pepper.
4. Take polenta out of oven, sprinkle with fontina cheese, then spread spinach evenly on top of cheese and top with mushrooms, bacon and sliced tomato. Put pizza back in oven for two minutes, or until cheese begins to melt and the toppings are warmed through. Cut into slices and serve hot or at room temperature. Top with grated Parmesan cheese and crushed red pepper flakes, if desired.

Nutrition Information

Show Details

Calories 498kcal (25%) Carbohydrates 35g (12%) Protein 19g (38%) Fat 31g (48%) Saturated Fat 11g (55%) Cholesterol 59mg (20%) Sodium 492mg (21%) Potassium 681mg (19%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 1885IU (38%) Vitamin C 6.4mg (7%) Calcium 248mg (25%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 4generous main dishes or 36 appetizer servings

Amount Per Serving

Calories 498 kcal

% Daily Value*

Calories	498kcal	25%
Carbohydrates	35g	12%
Protein	19g	38%
Fat	31g	48%
Saturated Fat	11g	55%
Cholesterol	59mg	20%
Sodium	492mg	21%
Potassium	681mg	14%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	1885IU	38%
Vitamin C	6.4mg	7%
Calcium	248mg	25%
Iron	2.1mg	12%