Thank you to all who followed along on un-pizza week! There will be more theme weeks in the future, including a waffle week and the second year of pumpkin-week-in-spring. In spring.
Anyway, hope un-pizza week was enjoyed. I’m taking Saturday off but will be back next week on Wednesday with your regularly scheduled posts twice a week.
And now, to take un-pizza week home, I am going home. Or rather to a blog written in my hometown.
When I happened upon this blog, written by someone in St. Louis I was an instant fan. Particularly because she is not native to St. Louis her fondness for the city seems genuine. And St. Louis is a terrific town.
And we will keep on keepin’ on. Even without Pujols.
Have you been to or are you from St. Louis? What do you think of it? Any favorite places? Please pretty please leave me a comment and tell me!
Of the many recipes of darling Natalie’s I have bookmarked, this one for a polenta pizza seemed easy and, well, I had the stuff to make it so…well minus the pepperoni seeing as I don’t eat that.
For you gluten-free folks(you’re so liberated! I’m gluten’s bitch), I think this is ok? There is no wheat, at any rate.
This is a knife and fork affair. But calling it pizza makes it taste better.
Polenta Pizza(from The Sweets Life blog)
1/2 cup cornmeal
2 1/2 cups H2O
1/2 tsp. salt
1/2 cup chopped onion
1/2 cup diced red bell pepper
3 cups baby spinach
1/2 cup marinara(I used a roasted onion and garlic flavored pasta sauce)
1/4 tsp. dried oreganp
1/2 cup shredded mozzerella(I used reduced fat)
Spray a 9″ pie pan with nonstick spray. Put water, cornmeal and salt in a saucepan and stir it up well. Bring to a boil then stir constantly for several minutes until it is thick. Pour into pin pan and spread evenly, then cover and refrigerate until cold.
Spray a skillet, heat to medium-high then saute onion and bell pepper until soft, add spinach and stir until wilted.
Spread 1/2 cup marinara over the cornmeal base in the pie pan. Spread veggies on top and sprinkle with oregano. Place in 450 degree oven for about 10 minutes. Add cheese and bake a few minutes more.
Give a hefty grind of sea salt and pepper in there at some point.
Scrumptious Gruel 
Okokok
this recipe looks amazing. I’m on a polenta kick at the moment. I will certainly be making this un-pizza this weekend.
Could I be even lazier and use the pre-made polenta at Trader Joe’s? Or is that just pushing it? Either way I love the taste of cornbread and tomato sauce so sure I’ll love this!
I don’t call it lazy, I call it being resourceful:)
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This looks and sounds so tasty! ^^ I think I should use up the polenta in my fridge for this one. I’m most definitely a pizza lover.
Yes! Definitely a food use for the leftovers:) I hope you enjoy…
Yum! The polenta pizza looks delicious. I wonder if it would also work with blue cornmeal 😛
Hehe, I don’t know but I have a feeling you would be the person to find out! I sense an upcoming Milk and Honey blog post;)
I am loving this “un-pizza” series you’ve got going on! This looks amazing. I just recently discovered polenta and I am so excited to try this!
I’m glad you like the series! Maybe I’ll have to do another one later in the year. I’ve amassed enough un-pizza recipes I need to try… Enjoy the polenta!
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I LOVE THIS!!! I have to lower my carb intake a bit, and I miss pizza. This looks lower carb and delicious, so I’m gonna go for it. 😉
Yea! I would love to hear your feedback! It’s amazing how little if the offending carb(the cornmeal) it takes to fill the pan…
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The whole un-pizza week is in my print-and-try-some-freaking-time file. Especially the pancakes! My whole problem with pancakes is that they don’t taste enough like pizza and now …*tone filled with awe*….problem solved. Thank you!
Woot! Jut make sure you melt some cheese on top for maximum effect 🙂