Polenta Crust Pizza Pie
This "pizza" is best eaten with a fork as the crust is not meant to be a copy of the traditional wheat flour crust. However, the crisp edges and slightly chewy insides create a tasty twist on an old classic.

Yields 4-6 servings.


  • 1 1/2 cups polenta or coarsely ground cornmeal
  • 2 cups water, divided
  • 1/4 teaspoon kosher salt
  • 1/3 cup grated Parmesan cheese
  • 3/4 cup marinara or pizza sauce
  • 3/4 – 1 cup Sargento shredded cheese (mozzarella or Italian blend are my favorites for this recipe; see notes)
  • Optional: Any of your favorite pizza toppings from black olives to pepperoni, torn basil for garnish


  1. Preheat the oven to 375 degrees F. Grease a 9-inch pie plate.
  2. Combine the polenta and 1 cup of cold water in a small bowl and stir well. Bring the second cup of water to a boil in a medium pot and transfer the polenta mixture to the boiling water.
  3. Reduce the heat to low and cook for about 4 minutes or until thick, stirring regularly. Remove from the heat and stir in the salt and Parmesan cheese.
  4. Spread the mixture evenly into the greased pie plate, working the polenta up the sides of the plate. I like to use a rubber spatula which doesn’t stick to the polenta.
  5. Bake for 30-35 minutes or until slightly crisp at the edges. Remove from the oven and reduce the heat to 325 degrees F.
  6. Top the crust evenly with the sauce and the shredded cheese. Add additional pizza toppings if using. Return to the oven and bake for 10 minutes or until the cheese is thoroughly melted.
  7. Sprinkle with torn basil, if desired.


  • I find if I use finely shredded cheese, 3/4 of a cup is plenty. With a thicker shred, I tend to use closer to one cup. Use the amount that covers the sauce as you like, depending on personal preference and the type of cheese used.

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