Jen Causey
Hands-On Time
45 Mins
Total Time
3 hours, 30

Okay, technically polenta baked into an oval crust isn’t a pizza, but what’s the point of obsessing over titles when the result is a crazy delicious dinner, perfect for a party with friends or a cozy night on the couch? Sure, it’s a great alternative to pizza for gluten-free eaters, but the crispy toasted corn crust and cheesy sausage will win anyone with taste buds over. Shopping tip: Make sure to buy instant polenta, not the regular kind, otherwise it won’t cook enough to make firm crust.

How to Make It

Step 1

Bring 4 cups water and 1¼ teaspoons salt to a boil in a medium pot over high. Slowly whisk in polenta. Reduce heat to medium-low and cook, whisking often, until no lumps remain and polenta begins to pull away from sides of pot, 8 to 10 minutes. Remove from heat and stir in 1 tablespoon oil and ½ teaspoon pepper.

Step 2

Brush a large rimmed baking sheet with 1 tablespoon oil. Pour polenta onto baking sheet and spread to a ¼-inch-thick oval. Let cool slightly, cover loosely with plastic wrap, and chill until firm.

Step 3

Preheat oven to 400°F with rack in lowest position. Brush top of polenta with 1 tablespoon oil. Bake until edges are golden brown and crisp, 45 to 50 minutes.

Step 4

Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high. Add sausage; cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Add chard stems and cook until tender, about 2 minutes. Add chard leaves and remaining ¼ teaspoon each salt and pepper. Toss until wilted, about 2 minutes.

Step 5

Top polenta with tomatoes, breaking them up as you go, sausage, and chard. Dollop cheese over top. Bake until cheese and greens begin to brown, 12 to 15 minutes. Serve immediately.

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