Polenta Pizza

I have made this particular polenta pizza from this recipe from the New York Times, and it is one of my favorites!

I use a coarse grind corn meal (Bob's Red Mill is usually the only one I can find--they did not pay me to plug their brand), and it provides a really great texture and flavor to the pizza. I will usually make the polenta crust the day before I make the pizza.

This is one of my favorite recipes, and I want to start experimenting with other flavor combinations.