I made this for dinner tonight and was in love with how easy making your own polenta truly is. I was also 100% guilt free of eating two LARGE portions as it was polenta and not actual white crust. (Remember it’s deep dish pizza so one piece is pretty large) This gluten free recipe was very delicious and a must have when you want something divine and healthy.

Homemade Polenta:

• 3 cups water
• 3 cups chicken broth
• 2 cups cornmeal
• 1 tsp garlic salt
• 5 tbsp butter
• 2 tsp salt

In a large saucepan bring 3 cups water and 3 cups chicken broth to a boil. Turn on low heat and add cornmeal.

Add in garlic and salt and let simmer for 15 minutes; stir constantly.

Once thickened, add butter.

Pizza Sauce:

• 1 cup Ricotta cheese
• 1 tsp Italian seasoning
• 1 tsp garlic salt

In a small bowl mix together all three ingredients.

Set aside.

Pizza Toppings:

• 1 garlic clove, minced
• 1 ½ lb, mushrooms, sliced
• 1 small onion, chopped
• 1 tsp parsley
• 1 tsp salt
• Freshly ground pepper
• 8 oz Sliced Salami (omit for vegetarian)
• 1 cup shredded cheese (I used Baby Bell cheese and shredded it myself)

In a large skillet add mushrooms, onions and garlic. Begin to simmer over medium heat.

Add Parsley, salt, and pepper.

In a greased cheesecake pan, add about 4 cups polenta and spread throughout pan as well as up the sides make it “deep dish.”

Spread ricotta cheese mixture on top of polenta

Layer mushroom mixture on top of ricotta

Layer salami on top of mushrooms to help hold the ingredients together

Top with shredded cheese

Bake at 375 for 15 minutes or until heated through and cheese is fully melted

To serve, remove outer rim and cut through.

Enjoy!

Idea adapted from Rachael Ray but recipe not used.