Polenta Crust Pizza with Caramelized Onions and Spinach
Polenta has become very popular in the United States. It is a staple in Northern Italian cuisine and was a family favorite (well at least of my father's) when I was growing up in Northern Minnesota. Polenta is a great source of protein, fiber, and complex carbohydrates. It also happens to be gluten free and delicious.
My father loved polenta! He would have it at least once a week at my Grandmothers. Me, I hated the stuff. Funny how things change! I consider polenta crust to be a great base, but really you can do anything you want with the toppings. Also, you can skip the stock in the base and make it with just water, or milk and water, or a different type of stock if you like.
I oil a pan in the video, but a silpat makes it completely easy because there’s no sticking. My favorite polenta brand that’s easy to find is Bob’s Red Mill. I hope you enjoy the recipe!