Do you have an item you repeatedly buy and can’t figure out why? Mine would be polenta-in-a-tube. I buy it even though I don’t care for it that much. Why I have no idea outside of that it has a super shelf life. In using up all our processed foods in the house there has been one tube staring at me for a long time. I was determined to find something to do with it that was also tasty. And out of that came “polenta pizza”! I liked it enough that I am planning on making it differently in the future, with made-from-scratch polenta.
- 18 ounce tube precooked plain polenta
- ¼ cup finely grated Pecorino-Romona cheese
- ¼ tsp finely ground black pepper
- ½ cup marinara sauce (homemade or jarred)
- 2 Tbsp olive oil
- 1 onion, peeled and chopped
- 1 Tbsp garlic, minced (6 cloves)
- 12 ounce bag frozen artichokes, thawed, chopped if desired
- 1 cup shredded mozzarella cheese (4 ounces)
Preheat the oven to 350°, lightly oil or spray an 8×8″ glass baking dish.
Open the polenta, drain any water off. Crumble it into a large mixing bowl and work in the Pecorino-Romona and pepper till smooth (fingers work best). Pat into the prepared baking dish, smoothing down firmly. Top with the pasta sauce evenly.
Heat a large skillet over medium-high, add the oil, onion, garlic and artichokes, sauté until golden. Distribute over the polenta, top with the cheese.
Bake for 20 minutes. Let sit for 5 minutes to set up, cut into squares.