Prosciutto & Spinach Polenta Pizza

I love prosciutto and I love spinach. But I didn’t want to make a regular pizza and then I was thinking of corn bread and what d’ya know, I saw a link on my homepage, the NYT.


[100% organic]


  • EVOO
  • ½ cup milk, preferably whole (I used skim milk because I refuse to drink whole milk)
  • 2 cups water
  • Salt (use conservatively because prosciutto is already salty)
  • 1 cup coarse cornmeal
  • 1 large onion, chopped
  • ½ cup chopped prosciutto ends
  • 1 lb baby spinach
  • 1 cup goat cheese, crumbled
  • ½ cup Parmesan cheese, crumbled


  1. In a medium saucepan over medium-high heat, combine milk with water and a large pinch of salt
  2. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming
  3. Turn heat to low and simmer, whisking frequently, until thick, 10-15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.
  4. Stir 1 TB oil into cooked cornmeal
  5. Spoon it onto a pizza pan that has been brushed with olive oil, spread it evenly to a thickness of about ½ inch all over
  6. Cover put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer)
  7. Heat oven to 450ºF.
  8. Put polenta in oven and bake for 25-30 minutes, or until it begins to brown and crisp on edges
  9. Meanwhile, put 2 TBS oil in a large pan over medium heat
  10. Add onion and prosciutto and cook, stirring occasionally, until onion is soft and prosciutto is nicely browned, about 10 minutes, set aside
  11. Add spinach to pan and sauté until it releases its water and pan becomes dry
  12. Take polenta out of oven, sprinkle with cheese, then spread onion-prosciutto mixture and spinach evenly on top of cheese; drizzle with another tablespoon olive oil
  13. Put pizza back in oven for 2 minutes, or until cheese begins to melt and prosciutto and vegetables are warmed through
  14. Cut into slices and serve hot or at room temperature (optional: sprinkle more Parmesan before serving hot)

*Adapted from the New York Times.


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