With these quantities, we will obtain a polenta pizza of about 500 grams, with a thickness of 1/4 inch, with a crunchier texture outside and soft inside.

If the tomato sauce we use is too liquid, let’s pour it into a saucepan without putting the lid on and, on low heat on the smallest burner, let it dry until we get a thick sauce (it will take about 10 minutes). We can then decide whether to add a pinch of fine salt and some basil leaves to make it even more flavorful. Be careful not to burn it, stirring it often.

Let’s prepare the 9.5-inch diameter baking pan in which we will pour the cooked polenta.

Grease it with very little extra virgin olive oil, or butter; or line it with parchment paper. To keep the parchment paper firm while spreading the polenta, wet both the pan and the side of the paper that will touch the pan itself.

Cut the mozzarella (or other meltable cheese) into thin slices, or strips or tear it with your hands, whichever is more convenient. It would be preferable to use a cheese from the day before because it is drier.

Grate the mix of Pecorino and Parmesan and set it aside.

Wash and gently dab the basil leaves (it may seem strange, but to this day, my basil plant still survives, beautiful and lush).

Lightly oil a sheet of parchment paper that will help us spread the polenta in the pan, without burning ourselves and detaching easily after the operation is completed.

Now we can focus on preparing the polenta.

Pour the water into a saucepan, bring it to the medium burner over medium heat, and as soon as it is warm, pour the fine cornmeal, coarse salt, lower the heat, and stir until we obtain the real polenta, that is, a fluid and at the same time sustained mixture, not liquid, in which all the water will have been absorbed and which detaches from the sides of the pan.

As soon as the polenta has reached the right consistency, add a heaping tablespoon of the cheese mix and stir until absorbed; then, pour it immediately, still hot, into the pan and, being careful not to burn ourselves, spread it as much as possible, placing the oiled parchment paper on top and pressing gently with a ladle, a meat mallet, or the base of another pan until spreading it completely to reach the edges of the mold; once done, peel the paper off the polenta.

Turn on the oven to 392°F (no need to turn it on too early, as it does not need to rise but, in reality, just dry and cook the tomato sauce on the polenta pizza).

Peel the parchment paper from the surface of the polenta pizza, season it with 2 or 3 tablespoons of tomato sauce, a little more grated cheese, a pinch of fine salt, and a drizzle of extra virgin olive oil, and off it goes in the oven, at the lowest part.
Let it dry and set until it gets a nice golden yellow color (as seen in the photo) for about 20/25 minutes at most, being careful not to burn it.

When the polenta pizza is well golden on the bottom and edges (and the sauce is cooked, well dried), turn off the oven, remove it and finish with mozzarella, fresh basil, and a bit more grated cheese.

Let it cool for a few minutes, then you can cut it into wedges and serve it.

Bon appetit