This healthy recipe is perfect for a light dinner or side dish.

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
20 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Heat olive oil in a skillet over medium heat; cook and stir onion, bell pepper, garlic, and oregano in the hot oil until softened, 5 to 10 minutes. Remove skillet from heat.

  • Pour water into a pot and bring to a boil; add polenta and a pinch of salt. Whisk and cook polenta until thickened, 3 to 5 minutes. Remove from heat.

  • Spread and flatten polenta into a 9-inch pie plate, forming a crust. Cool to room temperature.

  • Layer diced tomatoes into the cooled crust; top with onion mixture. Sprinkle Parmesan cheese over filling.

  • Bake in the preheated oven until cheese is melted, about 10 minutes.

Nutrition Facts

168 calories; protein 6.1g; carbohydrates 20g; fat 7g; cholesterol 7.5mg; sodium 385.5mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/29/2013
I had some leftover polenta and wanted to use it up. I made it for my vegetarian husband. He wanted pineapple and mushrooms so I added those. Also puréed a fresh tomato and topped it with mozzarella cheese. Voilà! Polenta pizza. Hubby really enjoyed this recipe. Read More
(2)

Most helpful critical review

Rating: 3 stars
05/27/2013
for 4servings I had to double the polenta salt and water and used a larger pan perhaps we just have bigger apetites. as it is its good but with the addition of a pinch of chilli flakes mushrooms black olives and zucchini fried with the onions and garlic its MUCH better! I topped it with about 4oz crumbled feta and a sprinkling of parmesan cheese and just popped it under the grill for a few minutes to save on the heat of the oven. I also used fresh sliced tomatoes instead of canned. Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/07/2013
I did not have instant polenta so used cornmeal. It didn't thicken up real well so next time I might use 1/4 cup less water if I'm using cornmeal. I love veggies and could have stood many more of them in this pie but I enjoyed it for what it was! This recipe lends itself to trying other vegetable combinations. Thanks for the recipe! Read More
(2)
Rating: 5 stars
12/29/2013
I had some leftover polenta and wanted to use it up. I made it for my vegetarian husband. He wanted pineapple and mushrooms so I added those. Also puréed a fresh tomato and topped it with mozzarella cheese. Voilà! Polenta pizza. Hubby really enjoyed this recipe. Read More
(2)
Rating: 4 stars
12/09/2017
This was great, I did jazz it up a bit. But I would never have come up with this idea myself, so thanks th the poster! I made my usually cheesy polenta for the crust. (2 c chicken broth (veggie broth would work) 1 cup dry polenta or grits, 2 tbs butter, 2 Tbs sour cream, a handful of shredded cheddar and garlic powder, salt, & pepper to taste) I used Red Gold Chili Ready diced tomatoes for some extra spice.I just added a few drops of lemon juice to the olive oil instead of infusing. I sprayed my pie plate with Pam coconut spray. This is a great recipe base that can be used lots of ways with different toppings. So versatile I know I will make it again! Read More
(1)
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Rating: 5 stars
07/31/2014
This is fun to make and delicious. I don't usually have polenta on hand so I cooked 1/2 cup cornmeal in about 1 1/4 cup water so it would be stiff enough to make a pie crust. I did that a day before and then refrigerated the crust. I used oregano and sliced tomatoes from my garden. I chopped a whole sweet onion by accident and sauted all of it with other vegies and it was still excellent so I think I'll change my recipe to use a whole onion. I think next time I'll lower the temperature to 400 and bake for 20 minutes to heat more. Read More
Rating: 3 stars
05/27/2013
for 4servings I had to double the polenta salt and water and used a larger pan perhaps we just have bigger apetites. as it is its good but with the addition of a pinch of chilli flakes mushrooms black olives and zucchini fried with the onions and garlic its MUCH better! I topped it with about 4oz crumbled feta and a sprinkling of parmesan cheese and just popped it under the grill for a few minutes to save on the heat of the oven. I also used fresh sliced tomatoes instead of canned. Read More
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