Pizza Polenta Bowls

Print this pageShare on TumblrShare on RedditPin on PinterestShare on Google+Email this to someoneShare on FacebookShare on YummlyShare on StumbleUponTweet about this on Twitter

Pizza Polenta Bowls - Main

It’s the first Thursday of the month which means that it is time for another installment of 30 Minute Thursday!!  I was so tempted to give you another Mexican recipe but I dug deep and went with Italian this time.  If you aren’t familiar with 30 Minute Thursday here is a little bit of info about it: On the first Thursday of each month I get together with some of my food blogging friends and we all come up with 30 minute meals to share with you!  See bottom of post for the links to all of their delicious recipes :)

Have you guys ever cooked with polenta before?  Up until a few months ago I had only ever bought the logs of polenta at the grocery store and fried it up in a pan.  I had never even had the idea to cook my own at home and I definitely didn’t know how easy it was.  You can use the corn grits to make classic polenta that holds together really well, or you can use them the way I did and make more of a cereal version that you can eat in a bowl and top with delicious ingredients

Pizza Polenta Bowls Steps

This is a pretty simple dish so it is important to use really great ingredients.  You could always pour some bottled tomato sauce over the top, but I think it makes it really delicious to make your own chunky sauce for this recipe.  Tomato sauce can sound intimidating but it is so easy to make and much more flavorful than the canned stuff.  I love black olives on my pizza so I chose them as one of my toppings for these Pizza Polenta Bowls, but you could also top these with any other pizza topping options that you like.  This is a great recipe for a busy weeknight where you don’t have a lot of time to cook but you want a delicious dinner with lots of flavor!

Pizza Polenta Bowls - Main

Pizza Polenta Bowls

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Entree, Gluten Free, Vegan


  • 2 teaspoons olive oil
  • 1 small red pepper, diced
  • 1 small green pepper, diced
  • 1/2 yellow onion, diced
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 (28 ounce) can whole San Marzano tomatoes, slightly drained
  • 1 teaspoon herbs de Provence or dried oregano
  • 1 large handful baby spinach leaves
  • Optional toppings: fresh parsley, sliced black olives, any other pizza toppings you desire!


  • 3 cups water
  • 1 cup corn grits
  • 1/2 teaspoon salt
  • 1 tablespoon Earth Balance, or butter (optional)
  • 1 – 2 tablespoons nutritional yeast (optional)


  1. Add 3 cups of water to a medium sized pot and bring to a boil. While water is coming to a boil, heat a large pot over medium heat and add olive oil, red pepper, green pepper, onion, salt, pepper and herbs de Provence. Cook vegetables until tender, 3-5 minutes. Next add the garlic and cook for another minute. Using your hands, carefully squeeze the tomatoes into the pot and then add a little bit of the leftover liquid, depending on how thick you want your sauce to be. Bring sauce to a simmer and stir occasionally.
  2. While sauce is simmering, make the polenta. Add the corn grits and salt to the boiling water. Reduce heat and cook for about 5 minutes, whisking frequently. Once polenta has thickened, whisk in the butter and nutritional yeast and set aside.
  3. Turn off the heat for the tomato sauce and stir in the spinach. Divide the polenta into 4 bowls top evenly with the tomato sauce. Top with fresh parsley and black olives if desired, or your favorite pizza toppings.


Pizza Polenta Bowls darker-9390

30 Minute Thursday

Honey Garlic Salmon and Vegetables Sheet Pan Dinner by Kristine’s Kitchen

African Peanut Stew with Chicken and Sweet Potatoes by Floating Kitchen

Easy Cream of Mushroom Soup by Pumpkin ‘N Spice

30 Minute Lighter Stovetop Turkey Tetrazzini by Savory Nothings

Maple Ginger Cashew Stir Fry by Sweet Peas & Saffron

30-Minute Pork Chops with Creamy Bourbon Mushroom Sauce by Flavor the Moments

Gnocchi with Turkey and White Beans by My Kitchen Craze

Pumpkin Sausage Alfredo Penne by Whole and Heavenly Oven

Easy Chicken Lo Mein by Life Made Sweeter

Easy Beef and Broccoli by Bake. Eat. Repeat.

Pizza Pitas from The Recipe Rebel

Print this pageShare on TumblrShare on RedditPin on PinterestShare on Google+Email this to someoneShare on FacebookShare on YummlyShare on StumbleUponTweet about this on Twitter


    • She Likes Food says

      That is totally something my husband would have done! I’ve cooked with the log before and just cut it into slices and crisped it up in some oil, it was actually pretty good! Thanks, Kelly :)

    • She Likes Food says

      How fun! I want to hear more about your school stories, Sarah!! If you love polenta, you will love these pizza bowls :)

  1. says

    You know I would have been AOK with another Mexican recipe! But I’m glad you shared this one, Izzy, because I love polenta! Especially paired with tomatoes. I spy herbs de provence too… This looks just delicious my dear! 😀

    • She Likes Food says

      Haha, I will probably make one next time! I just used up all my herbs de provence in this recipe so I need to get some more soon because I love it :)

    • She Likes Food says

      Thank you, Sarah! So comforting to have a big bowl of this and thankfully we have been having great fall weather lately! I hope you are too :)

  2. says

    Oh how I love polenta, but for whatever reason the rest of my family isn’t nuts about it. More for me?? I’d be happy to have this meal all to myself, and Italian food is right up there with Mexican for me!

    • She Likes Food says

      You should try it out, Denise! You can pretty much mix it with everything and it is so easy to make! thanks, Denise :)


Leave a Reply

Your email address will not be published. Required fields are marked *