Mexican Polenta Pizza

Mr. Ewald Bins

Updated on May 11, 2024

Ingredients

1 cup cornmeal
3 cups skim milk
1/2 teaspoon kosher salt
1 tablespoon olive oil
5 ounces lean ground beef
1 1/2 cup red chile sauce (such as Herdez® Red Guajillo Chile Mexican Cooking Sauce)
1 cup Mexican shredded cheese blend, plus more for sprinkling on top
1 cup shredded lettuce, or to taste
1 tomato, diced, or to taste
2 tablespoons sliced pitted black olives, or to taste
2 tablespoons sour cream, or to taste

Directions

Stir cornmeal, milk, and salt together in a medium saucepan, and cook over medium-high heat, stirring constantly, until mixture comes to a boil and thickens enough to pull away from the sides of the pan, about 15 minutes. Remove from heat and stir in the olive oil. Spread on a greased cookie sheet. Cool in the refrigerator for 1 hour.
Preheat the oven to 400 degrees F (200 degrees C).
Bake polenta crust in the preheated oven for 10 to 15 minutes.
Meanwhile, heat a nonstick skillet over medium-high heat, and cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Pour in red chile sauce, and simmer until thickened, about 10 minutes.
Top polenta crust with meat sauce and cheese. Return to the oven; bake until cheese is melted, 10 to 12 minutes more.
Top with lettuce, tomato, black olives, and sour cream. Sprinkle with additional shredded cheese, if desired.

Nutrition Facts (per serving)

445	Calories
19g	Fat
43g	Carbs
28g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 445
% Daily Value *
Total Fat 19g	24%
Saturated Fat 8g	38%
Cholesterol 64mg	21%
Sodium 556mg	24%
Total Carbohydrate 43g	16%
Dietary Fiber 5g	18%
Total Sugars 16g
Protein 28g	55%
Vitamin C 32mg	36%
Calcium 452mg	35%
Iron 3mg	19%
Potassium 1078mg	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.