Polenta Pizza (With Various Toppings)

Step 1

Start by making a basic polenta. Pour the water into a large pot. Heat the water but don't let it come to a boil (it helps against the formation of lumps). Add the salt. Slowly add the cornmeal while stirring or whisking (with an egg beater, not a mixer) all the time.

Step 2

A word of caution - be careful when the polenta starts to bubble, if the bubbles are too big you might get burned – so turn the heat down if that happens. When all the cornmeal is incorporated, continue stirring or whisking shortly to make sure there are no lumps. Turn the heat down, place a lid on top but leave a crack open. Stir every 4-5 minutes or so but there is definitely no need to stir all the time.

Step 3

Read the cooking instructions on the polenta packet just to know for sure how long the cornmeal needs to be cooked. I cook the polenta made with coarse cornmeal for 40 to 50 minutes and the polenta made with medium cornmeal for about 15 minutes. When the polenta is cooked stir in the freshly grated cheese of choice. Line a baking tray with baking paper and pour the polenta on the tray. Spread it evenly with a spoon and let get cold.

Step 4

Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Mix the tomato sauce with dried oregano and spread it all over the polenta. Halve and slice the red onion, cut the tomatoes into small wedges and thinly slice the pepper and the sausage. Spread everything on top of the pizza and add the olives and the crumbled feta cheese.

Step 5

Bake for 20-30 minutes in the hot oven until the cheese on top starts to get golden. Serve immediately with a green salad and a dollop of Greek yogurt or sour cream.