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Beefy Polenta Pizza

Not your ordinary slice! We topped a hearty crust of easy from scratch polenta with extra beefy sauce and two kinds of cheese to make this scrumptious meat-lovers’ meal.


4 - 4 serving

Total Time

Prep Time

Cook Time


  • 1 c. quick-cooking polenta
  • 1/2 tsp. salt
  • c. 1/4 grated Parmesan cheese
  • 1 tbsp. olive oil
  • 1 lb. ground beef
  • 1 c. marinara pasta sauce with meat
  • 1 c. mushrooms, sliced
  • 1 plum tomato, sliced lengthwise
  • 1 c. shredded mozzarella cheese, 4 oz.
  • 1 tbsp. chopped fresh oregano (optional)


Heat oven to 425°F. Grease 12" round pizza pan. 

Prepare polenta according to package directions using 3 cups water and 1/4 tsp. salt; stir in grated Parmesan. Spread evenly over pan; brush with olive oil. Bake 15–20 min., until golden.

Meanwhile, in 12" nonstick skillet over medium heat, cook beef with remaining 1⁄4 tsp. salt, stirring, 10 min. or until no longer pink. Stir in sauce; cook 2 min. or until hot. 

Spread over crust to within 1/2" of edge. Top with mushrooms, tomato and mozzarella. Bake 15–20 min., until cheese is melted. Sprinkle with oregano.

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