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Polenta Pizza Squares with Ground Pork and Kalamata Olives
A polenta pizza crust topped with mozzarella cheese, seasoned ground pork, and kalamata olives.
servings: 4
total time: 1 hour 45 minutes
recipe by: Frankie
Ingredients
- 1 TBSP olive oil
- 3 cups water
- 1 cup yellow corn meal
- 1 tsp dried oregano
- salt & freshly ground black pepper
- 1 cup freshly grated Parmesan cheese
- 8 ounces ground pork
- 1 tsp paprika
- 1 tsp garlic powder
- 8 ounces mozzarella cheese, shredded
- 1/2 cup sliced kalamata olives
Directions
- Preheat the oven to 450°F.
- Line an 18x13-inch baking sheet with parchment paper then brush the parchment paper with 1 TBSP of oil and set aside.
- In a medium size saucepan stir together the water, cornmeal, oregano, 1/4 tsp salt, and 1/4 tsp black pepper.
- Place the pan on the stove over medium-high heat, stirring often.
- When it begins to boil reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 10 minutes.
- Stir in the Parmesan cheese until thoroughly combined.
- Scrape the polenta onto the the baking sheet lined with parchment paper and use a spatula to spread evenly (polenta will be a little sticky, you may want to let it cool for a couple minutes before spreading).
- Bake the polenta in the preheated oven for about 30 minutes or until the edges begin to lightly brown.
- While the polenta bakes: Mix together the ground pork, paprika, garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Cook the pork mixture in a skillet over medium-high heat, breaking it up as it cooks, until well browned and cooked through, about 5 minutes then take off the heat and set aside.
- Take the polenta crust out of the oven and sprinkle the shredded mozzarella evenly on top then sprinkle on the ground pork and olives.
- Place the polenta pizza back in the oven and bake until cheese is melted and lightly browned, about 5 more minutes.
- Take the polenta out of the oven then carefully transfer to a cutting board and cut into squares.
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