Sheet Pan Polenta Pizza

Place polenta and water in a medium-sized pot. Salt and simmer over low to medium heat for 15–20 minutes. Meanwhile, line a baking sheet (approx. 40 cm × 30 cm) with parchment paper.

After cooking, stir the olive oil into the polenta and spread the mixture onto the baking sheet. Distribute evenly on the parchment paper with a wooden spoon and let cool for at least 30 minutes. Meanwhile, preheat the oven to its highest setting (approx. 300 °C, grill function). Bake the cooled polenta in the oven at 300–310 °C for 10–12 minutes until golden brown.

While the polenta bakes, mix the sliced cherry tomatoes with mozzarella, garlic, and herbs. Season with salt and pepper.