The Polenta Pizza with Rapini and Smoked Provolone is an easy, tasty, and delicious recipe. A gluten-free and no-rise alternative to the traditional pizza! A polenta base that can be topped with whatever you like. For example, with rapini and smoked provolone as in the recipe we propose today, but there are many delicious toppings to bring a new and original pizza every time!
The preparation is very simple: pour the polenta into a baking tray lined with parchment paper. Level it and then top with rapini and diced provolone. Bake for 20 minutes at 392°F.
Quick and easy to prepare if you use instant polenta flour that requires a very short cooking time, this polenta pizza is ideal for lunch and dinner and can also be prepared in advance!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Winter, Autumn, Winter
Ingredients for preparing the Polenta Pizza with Rapini and Smoked Provolone
- 10.5 oz instant polenta
- 1.1 lbs rapini
- 7 oz smoked provolone
- 1 clove garlic
- 1 chili pepper
- extra virgin olive oil
- salt
Tools for preparing the Polenta Pizza with Rapini and Smoked Provolone
- Casserole
- Stovetop
- Baking tray
- Parchment paper
- Oven
- 1 Whisk
Steps for preparing the Polenta Pizza with Rapini and Smoked Provolone
Prepare the Polenta Pizza with Rapini and Smoked Provolone starting by making the polenta by pouring 5 1/2 cups of water or the amount indicated on the polenta package into a high-sided non-stick casserole or copper pot. Salt it, and when it comes to a boil, sprinkle in the cornmeal, stirring quickly with a whisk to prevent lumps. Just before the polenta is done, season it with 2 tablespoons of oil.
Line a 10.2 inches diameter pan with parchment paper and immediately pour in the polenta, leveling it with the back of a spoon or a spatula.
Prepare the pizza topping: clean the rapini by removing the toughest stems and damaged leaves. Wash them under cold running water and drain them.
Peel the garlic clove and sauté it in a large pan with oil and chili pepper. Add the rapini to the sauté and cook for about twenty minutes. Season with salt. Spread the rapini over the polenta base.
Dice the smoked provolone and place it on the pizza. Drizzle with a bit of oil.
Bake the Polenta Pizza with Rapini and Smoked Provolone for 20 minutes at 392°F. Remove from the oven and serve hot or warm.
Storage and Tips
You can store the Polenta Pizza with Rapini and Smoked Provolone in the fridge for 2-3 days in an airtight container.
You can add some crumbled and pan-fried sausage.
