Polenta Pizza with Bacon & Spinach
4 fl oz. (120ml) whole milk
5.6 oz. (160g) coarse cornmeal (polenta)
1 small onion, chopped
4 oz. (115g) pancetta, chopped
16 oz. (450g) spinach, washed, trimmed & dried
6 oz. (170g) mozzarella cheese, shredded
Prepare a baking tray lined with baking paper.
In a medium saucepan, combine milk with 20 fl oz. (600ml) water and a pinch of salt. Bring to a near boil over medium-high heat.
Lower heat to medium and whisk in cornmeal gradually. Simmer on low, stirring often, for 10-15 minutes, until thick. Add more water if needed for a thick oatmeal-like consistency.
Stir 1 tbsp. olive oil into the polenta. Spread it on the prepared sheet to ½-inch thickness. Season with salt and pepper. Cover and refrigerate until firm, at least 1 hour.
Preheat the oven to 450°F (230°C). Bake the crust for 25-30 minutes until golden.
Meanwhile, heat 1 tbsp. olive oil in a skillet over medium. Sauté onion and pancetta for about 10 minutes, until browned. Remove with a slotted spoon. In the same skillet, sauté spinach until wilted and season with salt and pepper.
Remove polenta crust from the oven, top with cheese, then add pancetta, onion, and spinach.
Return to the oven for 2-3 minutes, until the cheese melts. Slice and serve warm or at room temperature.