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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