Recently I’ve been craving grilled food. In fact, just a couple nights ago I made a meal we frequently have in the summer – hot dogs on the grill with sautéed peppers and onions, homemade relish, and homemade roasted potato fries. It definitely hit the spot, but it also reminded me that I hadn’t yet shared these personal polenta pizzas that I made for a light dinner last week, which I am quite addicted to now. I used my George Foreman grill since I didn’t want to brave the cold (the hubby is the true grill master around here), and it worked just as well. Also, if you prepare the polenta ahead of time or buy it pre-cooked, these can be ready in a snap for a quick lunch or light weeknight meal. Enjoy!
Makes two individual-sized pizzas (about 5″ pizzas depending on how thick you make the crust).
- 2 cups water
- 4 ounces instant polenta
- 4 Tbsp tomato sauce, divided
- 2 Tbsp rosemary, divided
- 1/2 cup shredded mozzarella cheese, divided
- Pepperoni slices
To make the polenta, bring the water to a boil in a medium sauce pan. Stir in the instant polenta, and then continue cooking until the polenta thickens. Remove from the heat.
Divide the polenta in half. Using a spoon (or your fingers, if the polenta is cool enough), press each half of the polenta into a rough circle on a parchment-lined baking sheet, making it as thick or thin as you like – it doesn’t have to be perfect!
Cover with plastic wrap and refrigerate about 2 hours or until firm and set. When ready to cook, preheat the grill to medium, and brush both sides of the polenta crusts with olive oil. Grill on both sides until light golden brown and grill marks are noticeable. Then, still on the grill, top with the sauce, cheese, rosemary, and pepperoni (or your toppings of choice).
Reduce the grill heat to low, and let the pizzas sit on the grill for just a few minutes longer until the cheese melts, being careful not to let the bottom burn. Serve warm.