This is slightly more of a suggestion than an exact recipe, it’s an easy way to make some cute, tasty little pizzas without having to mess with kneading dough or rising times. The polenta also happens to be gluten-free, without requiring you to buy any (other) gluten-free specialty ingredients.

You can top however you like, though I’ll be describing the spinach pizzas I made.

Ingredients:

• 1 18 ounce tube polenta
• tomato sauce
• shredded cheese (I used parmesan and cheddar)
• 1 bag baby spinach (or other toppings)
• olive oil

Cook the spinach with a drizzle of olive oil, covered, over medium low heat until wilted. The volume of spinach will decrease significantly.

That was a whole bag of spinach.

Drizzle some olive oil in a cast iron pan and heat over medium high heat. Preheat your oven to 350 degrees, and line a large baking sheet with greased foil.

Remove the polenta from the packaging, draining off any liquid, and slice into 1/4″ slices. Cook the polenta on both sides until lightly browned.

They turn a more bold yellow, like those two at the bottom right, before starting to brown. (I flipped those back to cook further.)

Remove each cooked slice of polenta to the prepared baking sheet as they finish browning.

Spoon tomato sauce onto each slice of polenta.

Cover with cheese, then spinach (or other toppings as desired).

Bake for 15 minutes.

Serve using a spatula. You can eat these by hand, but it’s a bit easier/less messy to use a fork.

This was a good number for 3 people, and pretty quick to throw together. This was not actually the first time I’ve made these mini pizzas, and I don’t expect it will be the last!

Mini Polenta Pizzas

• 1 18 ounce tube polenta
• tomato sauce
• shredded cheese
• 1 bag baby spinach
• olive oil

Cook the spinach with a drizzle of olive oil, covered, over medium low heat until wilted. The volume of spinach will decrease significantly.

Drizzle some olive oil in a cast iron pan and heat over medium high heat. Preheat your oven to 350 degrees, and line a large baking sheet with greased foil.

Remove the polenta from the packaging, draining off any liquid, and slice into 1/4″ slices. Cook the polenta on both sides until lightly browned. Remove cooked polenta to the prepared baking sheet.

Spoon tomato sauce onto each slice of polenta, then cover with cheese and toppings. Bake for 15 minutes, and serve using a spatula.