Serves 6-12 (makes 12 small pizzas).
For the pizza base:
2 qts water
2 cups cornmeal
1 cup grated Parmigiano-Reggiano cheese
1/2 tsp kosher salt
1/4 tsp black pepper
For the pizza toppings, your choice:
Mozzarella cheese, diced
Sun-dried tomato, diced
Canned chopped green chiles, drained
Canned black beans, drained and rinsed
Spinach sautéed with garlic
Chopped walnuts, toasted
Crumbled feta cheese
Preheat the oven to 400°F.
If you have 2 muffin-top pans, now's the time to use them. If not, line 2 rimmed sheet pans with parchment paper.
Spray the six compartments of each muffin-top pan with cooking spray. Or, if you're using sheet pans lined with parchment, trace circles (use a round cookie cutter for a pattern) on the parchment paper. They can be quite close together. Set your prepared pans aside.
In a deep pot, bring 2 quarts of water to the boil. Whisking constantly, slowly add the cornmeal, whisking to make sure there are no lumps. Switch to a wooden spoon, reduce heat to low and cook, stirring constantly, until the cornmeal starts to pull away from the side of the pan, 3-4 minutes. Then, stir in the parmesan, salt and pepper, and stir for a few seconds to incorporate the cheese.
Immediately spread 3/4 cup of cooked polenta in each of the muffin top compartments (or traced circles on the sheet pans).
Top with your choice of toppings. We made two variations: (1) black beans, corn, sun-dried tomato, green chiles and mozzarella; (2) sautéed spinach with garlic, chopped walnuts and feta.
Bake at 400F for 20-25 minutes, until the cheese is melted on top and there's a hint of browning around the edges of the polenta.