Pizza Bowl with Soft Polenta, Spinach & Mozzarella

You won't miss that take-out pizza with this recipe for creamy polenta topped with mozzarella and tomato sauce from Great Bowls of Food.

Try our recipe for Turkey Sausage on Polenta.

Serves: 4


  • 1 cupcoarse whole-grain cornmeal (aka polenta)
  • 1/2 tspsea salt
  • 1/2 cup shredded Parmesan cheese
  • 4 ozbaby spinach
  • 1 cup all-natural spaghetti sauce, heated
  • 8 oz fresh mozzarella, small balls or chopped
  • 1/2 cupfresh basil, finely sliced


  1. In a 2-qt saucepan, whisk together the cornmeal, 3 cups water and salt. Place over medium-high heat, stirring, until mixture comes to a boil. Reduce heat to low and stir every 5 minutes, scraping the bottom of the pan to keep polenta from sticking. Cook for 25 minutes, until polenta is thick. Add Parmesan and stir until melted.
  2. To serve, divide spinach between 4 bowls and top with polenta. Measure ΒΌ cup of spaghetti sauce over each bowl and top with mozzarella. The mozzarella should soften in the hot sauce. Top with basil.

Nutrients Per Serving (1/4 of recipe): Calories: 353, Total Fat: 18 g, Sat. Fat: 10 g, Monounsaturated Fat: 6 g, Polyunsaturated Fat: 2 g, Carbs: 29 g, Fiber: 5.5 g, Sugars: 2 g, Protein: 17 g, Sodium: 625 mg, Cholesterol: 53 mg